Fen's Fang
Elevate your weeknight dinners with "Fen's Fang," a mouthwatering Asian-inspired stir-fry that strikes the perfect balance of savory, sweet, and umami flavors. Tender, marinated boneless chicken thighs are stir-fried alongside vibrant broccoli florets and crisp red bell peppers, all coated in a glossy, flavorful sauce made with soy sauce, hoisin, honey, garlic, and ginger. The dish is thickened to perfection with a cornstarch slurry and finished with aromatic sesame oil, green onion slices, and a sprinkle of sesame seeds. Served over fluffy jasmine rice, this 25-minute recipe is an easy yet impressive solution for your dinner table. Ideal for lovers of quick stir-fry dishes, "Fen’s Fang" is as delicious as it is effortless, making it perfect for busy weeknights or casual entertaining.
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Ingredients
- 500 g boneless chicken thighs
- 3 tbsp soy sauce
- 2 tbsp hoisin sauce
- 1 tbsp honey
- 3 minced garlic cloves
- 1 tbsp ginger
- 2 tsp cornstarch
- 4 tbsp water
- 1 tbsp sesame oil
- 300 g broccoli florets
- 1 large, sliced red bell pepper
- 2 sliced green onions
- 4 servings cooked jasmine rice
- 2 tsp sesame seeds
Directions
Step 1
In a small bowl, whisk together soy sauce, hoisin sauce, honey, minced garlic, and ginger. Set aside for marination.
Step 2
Cut the boneless chicken thighs into bite-sized pieces and add them to the marinade. Toss to coat evenly, then cover and let marinate in the refrigerator for at least 15 minutes.
Step 3
In a separate bowl, mix cornstarch and water to create a slurry. Set aside.
Step 4
Heat a large skillet or wok over medium-high heat. Add sesame oil.
Step 5
Remove the chicken from the marinade (reserve the marinade) and cook in the hot skillet for 5-7 minutes, stirring occasionally, until browned and cooked through. Transfer the chicken to a plate.
Step 6
In the same skillet, add broccoli florets and sliced red bell pepper. Stir-fry for 5-6 minutes until slightly tender but still crisp.
Step 7
Return the chicken to the skillet and pour in the reserved marinade. Bring the mixture to a simmer.
Step 8
Stir in the cornstarch slurry and cook for 2-3 minutes, stirring constantly, until the sauce thickens and coats the chicken and vegetables.
Step 9
Remove the skillet from heat. Garnish with sliced green onions and sesame seeds.
Step 10
Serve hot over cooked jasmine rice. Enjoy!
Nutrition Facts
| Serving size | (1959.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2331.8 |
| Total Fat 71.1g | 0% |
| Saturated Fat 16.6g | 0% |
| Polyunsaturated Fat 7.8g | |
| Cholesterol 434.3mg | 0% |
| Sodium 2689.4mg | 0% |
| Total Carbohydrate 291.0g | 0% |
| Dietary Fiber 16.4g | 0% |
| Total Sugars 36.3g | |
| Protein 140.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 365.7mg | 0% |
| Iron 11.2mg | 0% |
| Potassium 1969.8mg | 0% |
Source of Calories