Brad's sweet and spicy hoisin chicken stir fry

Hey everyone, hope you're having an amazing day today. Today, I'm gonna show you how to prepare a special dish, Brad's sweet and spicy hoisin chicken stir fry. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Brad's sweet and spicy hoisin chicken stir fry is one of the most well liked of current trending meals in the world. It is easy, it is quick, it tastes yummy. It's appreciated by millions daily. They are nice and they look wonderful. Brad's sweet and spicy hoisin chicken stir fry is something which I've loved my entire life.

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

Serve with my Vietnamese style dipping sauce.

Ingredients and spices that need to be Take to make Brad's sweet and spicy hoisin chicken stir fry:

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

Steps to make 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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