Hoisin Glazed Chicken Skewers with Broccoli and Snow Pea Stir Fry
Need a gluten free and dairy free main course? Hoisin Glazed Chicken Skewers with Broccoli and Snow Pea Stir Fry could be an amazing recipe to try. This recipe serves 4 and costs $4.1 per serving. One serving contains 248 calories, 29g of protein, and 8g of fat. 18 people have made this recipe and would make it again. From preparation to the plate, this recipe takes about 45 minutes. A mixture of black tea, coconut oil, ginger, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Mother Rimmy. With a spoonacular score of 86%, this dish is tremendous. Similar recipes include Hoisin Pork & Snow Pea Stir Fry, Hoisin Pork and Snow Pea Stir-Fry, and Beef, Broccoli & Snow Pea Stir Fry.
Servings: 4
Ingredients:
½ cup green tea, substitute black tea or water
6 cups mixed vegetables, frozen mixed stir fry vegetables, or vegetables such as broccoli, carrots and snow peas
1 pound chicken tenders, lightly pounded
½ teaspoon chili garlic sauce
1 tablespoon coconut oil, substitute canola oil
t teaspoon ginger
¼ cup hoisin sauce
1 tablespoon soy sauce
Equipment:
oven
skewers
bowl
frying pan
wok
Cooking instruction summary:
Preheat the oven to 375 degrees. Combine hoisin sauce, soy sauce, green tea, chili garlic sauce, ginger in a small bowl.Lightly pound chicken tenders to flatten, then place in a zip lock bag with 1/2 the hoisin sauce. Marinade for 30 minutes.Skewer chicken tenders and bake at 385 for 10 - 15 minutes until cooked through.Heat a wok or large skillet over medium high heat with coconut oil. Add mixed vegetables and stir fry for 5 - 8 minutes until crisp tender. Add remaining sauce and cook for another 3 - 5 minutes to reduce sauce. Make sure vegetables are still crispy and not limp.
Step by step:
1. Preheat the oven to 375 degrees.
2. Combine hoisin sauce, soy sauce, green tea, chili garlic sauce, ginger in a small bowl.Lightly pound chicken tenders to flatten, then place in a zip lock bag with 1/2 the hoisin sauce. Marinade for 30 minutes.Skewer chicken tenders and bake at 385 for 10 - 15 minutes until cooked through.
3. Heat a wok or large skillet over medium high heat with coconut oil.
4. Add mixed vegetables and stir fry for 5 - 8 minutes until crisp tender.
5. Add remaining sauce and cook for another 3 - 5 minutes to reduce sauce. Make sure vegetables are still crispy and not limp.
Nutrition Information:
covered percent of daily need
