Stir-Fried Hoisin Chicken and Bell Peppers

Ingrédients

¼ cup hoisin sauce

2 tablespoons dry sherry OR sake

1 tablespoon soy sauce, plus more if needed

3 tablespoons grapeseed or other neutral oil

2 medium green OR red OR orange OR yellow bell peppers OR a combination, stemmed, seeded and sliced about ¼ inch thick

2 medium garlic cloves, minced

1 tablespoon finely grated fresh ginger

½ teaspoon red pepper flakes

1½ pounds boneless, skinless chicken breasts, sliced crosswise ¼ inch thick

Instructions

In a small bowl, stir together the hoisin, sherry and soy sauce; set aside. In a 12-inch skillet over medium-high, heat the oil until shimmering. Add the bell peppers and cook, stirring occasionally, until softened and beginning to brown, 4 to 5 minutes. Add the garlic, ginger and pepper flakes, then cook, stirring, until fragrant, 30 to 60 seconds.

Add the chicken and cook, stirring occasionally, until lightly browned and opaque throughout, 7 to 8 minutes. Add the hoisin mixture and cook, stirring, until the sauce slightly thickens, 1 to 2 minutes. Off heat, taste and season with additional soy sauce, if needed.

Notes

Thick, savory-sweet, umami-rich hoisin sauce drives the flavor in this stir-fry that pairs snappy bell peppers with tender chicken breast. Be sure to slice the chicken crosswise, or against the grain, so the muscle fibers are short rather than stringy. The cooking here goes quickly, so be sure the ingredients are prepped and at the ready before you head to the stove. Serve with steamed rice.