Recipe for Barbecued Chicken Breast Hoisin Style with Stir Fried V 
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Yield:
4 servings
Ingredients:
Amount Ingredient
4 lrg Chicken breasts, skinned and fat completely removed
450 gm Natural low fat yoghurt
1 tbl Turmeric powder, up to 2
20 gm Fresh ginger, roughly chopped, up to 30
20 gm Fresh coriander, roughly chopped, up to 30
4 tbl Hoisin Sauce
----------------- STIR FRIED VEGETABLES ----------------
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 Chinese cabbage, cut at an angle into 2 inch pieces
50 ml Sesame oil
50 gm Bean shoots
200 ml Light chicken stock or water
50 ml Soy sauce
2 tbl Oyster sauce
1 tsp Thai fish sauce, (optional)
2 tbl Sake or white wine
1/2 tbl Ginger, finely chopped
1 x Knife tip garlic puree
1 tbl Cornflour mixed with 3tbsp water
20 gm Coriander, roughly chopped
Instructions:
Instructions: Combine the yoghurt, turmeric, ginger and coriander. Add the chicken breasts and marinate the chicken breasts in the fridge covered for 24 hours. Remove as much of the yoghurt from the chicken breast as possible, season with salt and pepper, place on a hot grill, griddle or oven grill and cook on both sides, brushing on the hoisin sauce after being sealed and turned. The breasts should be ready cooked after about 10 minutes.

In the meantime, after having prepared all the vegetables and ingredients for the stir fry, heat a wok or large frying pan and add the sesame oil. When the oil starts to smoke add the vegetables in the sequence mentioned, occasionally stirring or tossing to prevent burning.

Continue for two minutes, then add the ingredients for the sauce again in the sequence mentioned up to the garlic puree and thicken slightly with the cornflour. You may not use all the cornflour mix.

Finally add the coriander and spring onions and serve immediately in a deep plate with the sliced chicken breast on top. The whole stir frying process should take no longer than 3 minutes with the vegetables still crispy.

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