Chicken With Hoisin Tea Sauce Recipes

HOISIN CHICKEN

Hoisin Chicken image

quick weeknight dinners work for me! 3/25/08- this was made for freezer tag in the OAMC forum and they asked me to post the following, "To freeze: Prepare recipe as directed through step 3. Place chicken in a freezer bag and seal. Pushing out as much air as possible. Allow sauce to cool and place in its own freezer bag. Place both bags inside one large bag, seal, label and freeze. To serve: Thaw in fridge. Cook as directed in recipe. The cooked chicken can be frozen as well. Just allow to cool, then place in a freezer bag."

Provided by chia2160

Categories Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1/4 cup hoisin sauce
2 tablespoons honey
1 tablespoon rice vinegar
1 teaspoon sesame oil
2 teaspoons cornstarch
2 teaspoons water
1 pinch salt
1 pinch garlic powder
1 pinch ground ginger
1 pinch five-spice powder
1 pinch black pepper
4 boneless skinless chicken breasts
cooking spray

Steps:

Preheat broiler. combine hoisin, honey, vinegar, sesame oil, in a saucepan, bring to a boil.
Combine cornstarch and water and add to mixture, stirring.
Cook 1 minute, remove from heat and set aside. mix spices and rub evenly over both sides of chicken. Spray a broiler pan with non stick spray, add chicken, broil 5 minutes.
Brush with hoisin mixture and cook for 5 minutes more. turn over and brush with sauce, broil 5 minutes, basting often, until done.

Nutrition Facts : Calories 212.7, Fat 3.1, SaturatedFat 0.6, Cholesterol 68.9, Sodium 374.5, Carbohydrate 17.1, Fiber 0.5, Sugar 13, Protein 27.9

CHICKEN WITH HOISIN TEA SAUCE

Chicken With Hoisin Tea Sauce image

This is much adapted from a Ming Tsai duck recipe. It is delicious! Times are estimates (does not include time for marinating).

Provided by Maito

Categories Chicken

Time 30m

Yield 2 serving(s)

Number Of Ingredients 11

Ingredients

2 slices fresh ginger, minced
1 garlic clove, minced
1 scallion, sliced, divided use
1/4 cup soy sauce (I used reduced sodium)
2 tablespoons sake
1 tablespoon hoisin sauce
2 tablespoons brewed tea (very strong, I used decaff white and green)
2 teaspoons brown sugar
2 boneless skinless chicken breasts
1/2 tablespoon cornstarch, in
1 tablespoon cold water

Steps:

Combine ginger, garlic, half of scallion, soy sauce, sake, hoisin sauce and tea.
Reserve at least half of this for your sauce, adding the brown sugar to it. Use other half to marinate chicken for at least an hour, in a ziploc bag in the frig (this cuts down on the amount of marinade needed).
Remove chicken and barbecue (or bake) until cooked through.
Pour reserved sauce into a small pot and bring to a boil. Add cornstarch and water mixture and cook for a couple minutes, until slightly thickened. Serve chicken topped with reserved scallions. I paired this with brown rice and cucumber salad, but any veggie would probably go great with it.

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