Barbecued Chicken Breast 'Hoisin Style' With Stir F

Name: Barbecued Chicken Breast 'Hoisin Style' With Stir Fried V Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 lrg Chicken breasts, skinned and fat completely removed; 450 gm Natural low fat lowfat yoghurt; 1 Tbsp. Turmeric pwdr, up to 2; 20 gm Fresh ginger, roughly minced, up to 30; 20 gm Fresh coriander, roughly minced, up to 30; 4 Tbsp. Hoisin Sauce; 1 med Green courgette, seeded and cut into 2 inch length strips; 1/2 x Red pepper, quartered, seeded and cut into 2 inch length strips; 4 med Sized baby corn, sliced at an angle; 4 med Sized shitaki mushrooms, destalked and sliced; 100 gm Mange gout, cut in half at an angle; 1 x Baby pak choy or possibly Chinese cabbage, cut at an angle into 2 inch pcs; 50 ml Sesame oil; 50 gm Bean shoots; 200 ml Light chicken stock or possibly water; 50 ml Soy sauce; 2 Tbsp. Oyster sauce; 1 tsp Thai fish sauce, (optional); 2 Tbsp. Sake or possibly white wine; 1/2 Tbsp. Ginger, finely minced; 1 x Knife tip garlic puree; 1 Tbsp. Cornflour mixed with 3tbsp water; 20 gm Coriander, roughly minced; 20 gm Spring onions, finely sliced

Servings: persons

4 lrg Chicken breasts, skinned and fat completely removed
450 gm Natural low fat lowfat yoghurt
1 Tbsp. Turmeric pwdr, up to 2
20 gm Fresh ginger, roughly minced, up to 30
20 gm Fresh coriander, roughly minced, up to 30
4 Tbsp. Hoisin Sauce
1 med Green courgette, seeded and cut into 2 inch length strips
1/2 x Red pepper, quartered, seeded and cut into 2 inch length strips
4 med Sized baby corn, sliced at an angle
4 med Sized shitaki mushrooms, destalked and sliced
100 gm Mange gout, cut in half at an angle
1 x Baby pak choy or possibly Chinese cabbage, cut at an angle into 2 inch pcs
50 ml Sesame oil
50 gm Bean shoots
200 ml Light chicken stock or possibly water
50 ml Soy sauce
2 Tbsp. Oyster sauce
1 tsp Thai fish sauce, (optional)
2 Tbsp. Sake or possibly white wine
1/2 Tbsp. Ginger, finely minced
1 x Knife tip garlic puree
1 Tbsp. Cornflour mixed with 3tbsp water
20 gm Coriander, roughly minced
20 gm Spring onions, finely sliced

1
Combine the lowfat yoghurt, turmeric, ginger and coriander.
2
Add in the chicken breasts and marinate the chicken breasts in the fridge covered for 24 hrs.
3
Remove as much of the lowfat yoghurt from the chicken breast as possible, season with salt and pepper, place on a warm grill, griddle or possibly oven grill and cook on both sides, brushing on the hoisin sauce after being sealed and turned.
4
The breasts should be ready cooked after about 10 min.
5
In the meantime, after having prepared all the vegetables and ingredients for the stir fry, heat a wok or possibly large frying pan and add in the sesame oil.
6
When the oil starts to smoke add in the vegetables in the sequence mentioned, occasionally stirring or possibly tossing to prevent burning.
7
Continue for two min, then add in the ingredients for the sauce again in the sequence mentioned up to the garlic puree and thicken slightly with the cornflour.
8
You may not use all the cornflour mix.
9
Finally add in the coriander and spring onions and serve immediately in a deep plate with the sliced chicken breast on top.
10
The whole stir frying process should take no longer than 3 min with the vegetables still crispy.

1141

kcal

Calories

Fat

172

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 4 lrg Chicken breasts, skinned and fat completely removed, 450 gm Natural low fat lowfat yoghurt, 1 Tbsp. Turmeric pwdr, up to 2, 20 gm Fresh ginger, roughly minced, up to 30, and more.

Yes, Barbecued Chicken Breast 'Hoisin Style' With Stir Fried V Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Barbecued Chicken Breast 'Hoisin Style' With Stir Fried V Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions