Recipe of Award-winning Brad's sweet and spicy hoisin chicken stir fry

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, brad's sweet and spicy hoisin chicken stir fry. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Brad's sweet and spicy hoisin chicken stir fry is one of the most popular of recent trending foods on earth. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. Brad's sweet and spicy hoisin chicken stir fry is something which I’ve loved my entire life. They’re nice and they look fantastic.

To get started with this recipe, we must prepare a few ingredients. You can have brad's sweet and spicy hoisin chicken stir fry using 28 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Brad's sweet and spicy hoisin chicken stir fry:

1. Take For the chicken
2. Get 2 lbs chicken breast, cubed
3. Get 2 tbs seasoned rice wine vinegar
4. Prepare 2 tbs mirin
5. Prepare 1 tsp garlic powder
6. Make ready 1/4 cup Cornstarch
7. Prepare 1/2 cup Flour
8. Get For the sauce
9. Get 1 cup beef broth
10. Get 1/2 c lemongrass tea, made in my prawn w/black bean sauce recipe
11. Take 1/2 cup hoisin sauce
12. Get 1/2 cup mirin
13. Take 1 tsp red chilie flakes
14. Get 1/4 cup chopped crystallized ginger
15. Make ready 2 tbs dark rice vinegar
16. Get 1 tsp Sriracha sauce
17. Make ready For the vegetables
18. Make ready 4 LG carrots sliced thin
19. Get 2 LG broccoli crowns, cut into florets
20. Prepare 1 (8 Oz) can sliced water chestnuts
21. Get 1 yellow crooked neck squash, julienne
22. Take 1 tbs butter
23. Take White wine
24. Make ready Other ingredients
25. Prepare Lime wedges
26. Take Prepared white rice
27. Make ready Toasted sesame seeds
28. Prepare Slivered almonds

Instructions to make Brad's sweet and spicy hoisin chicken stir fry:

1. Combine chicken, vinegar, mirin, and garlic powder in a bowl. Stir well. Cover and refrigerate for 4 hrs. Stir every 45 minutes.
2. Mix the sauce ingredients together. Let sit at least an hour
3. Mix flour and cornstarch in a LG mixing bowl.
4. Dredge chicken pieces in the mixture.
5. Heat oil to 360 degrees in a LG frying pan 1/2 inch deep. Fry chicken pieces until brown on both sides. It's OK if they are a little undercooked in the middle. Drain on paper towels.
6. Heat butter in a LG wok over medium high heat. Add carrots. Saute for 4 or 5 minutes until they start to caramelize. Add broccoli and saute 3 more minutes. When broccoli starts to brown, add wine in 1/8 cup increments cover and steam. Repeat until veggies are tender.
7. When tender, add chicken back to pan. Saute 1 minute. Add water chestnuts and sauce. Bring to a simmer stirring often. Once at a simmer, hold for 2 or 3 minutes. Then add cornstarch slurry until it reaches desired thickness.
8. Plate rice, serve stir fry over top. Garnish with lime wedge, toasted sesame seeds, slivered almonds, and julienne squash.
9. Serve immediately. Enjoy.

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