Chicken In Hoisin Sauce

I read about Hoisin Sauce in one of the articles on the web. I then went ahead and made this sour and spicy chicken in hoisin sauce.

Hoisin Sauce is made from soybeans paste and a lot of other spices and ingredients. It is a thick sauce and is used for a lot of Chinese foods like spring rolls, barbeque chicken, etc.

You get hoisin sauce in jars as well as cans. The sauce must be stored in an air-tight container and stored in the refrigerator once used or opened.

        Ingredients

½ Cup Cashew-Nuts
1 Bell Pepper

1 Medium Size Onion

1 Pound Chicken Breasts (Boneless)

3 Tpsns Peanut Oil

       4 Garlic Cloves (Chopped)

3 Tspn Hoisin Sauce (a Thick Dark Brownish-Red Sauce)

2 Tspns Sesame Oil

5-6 Scallions (Green Part Only)

Method

1. Cut the scallions into 1” pieces.
2. Heat a wok until hot. Add the cashew-nuts and dry-fry over low to medium heat for 1-2 minutes, until golden brown. Remove and set aside.
3. Cut the bell pepper in half and remove the seeds. Slice into square pieces.
4. Cut the onion into 1inch square pieces.
5. Skin the chicken fillet and cut into thin small rectangular strips.
6. Heat the wok again until hot, add the oil and swirl it around. Add the garlic and let it sizzle in the oil for a few seconds.
7. Add the onion, bell pepper and chicken and stir-fry for 2 minutes.
8. Add the hoisin sauce. Continue to stir-fry until the chicken is tender and all the ingredients are evenly glazed.
9. Stir in the sesame oil, roasted cashew-nuts and scallions.
10. Garnish with coriander. Serve hot with noodles.