Ginger Hoisin Chicken

When it comes to dinner on a weeknight, I often have about 10 different ideas in my head at a given time. Should I roast a chicken or make a quick pasta? A tried-and-true recipe like fried rice or go for something I just bookmarked on Pinterest? Vegetarian or an all-out pork fest? Usually my choices are so wildly different, and all over the place, that even I baffle myself.

Cursed with the paradox of choice, I’d sometimes take so long to make a decision about what to cook that I’m too hungry to start cooking. Or the supermarkets are close by the time I finally settle on something to make. So I just end up ordering takeout. (Yes, cookbook authors do resort to takeout semi-regularly. At least this one does.)

Fortunately, a few months ago I started a partnership with Soy Vay® and currently have a pantry stocked full of their sauces, so this weeknight dilemma has been occurring less and less. After I made this Garlic Beef and Asparagus Stir-fry last month, their Hoisin Garlic Sauce and Marinade has been on heavy rotation in my kitchen. I’d use it for stir-frying tofu, noodles, shrimp, and chicken. Especially chicken.

Recently I endured a 2-week long case of the flu and had stocked up on ginger for tea and soup. With some extra ginger on hand, I decided to make a ginger hoisin chicken stir-fry. As with the cooking the garlic beef, the Hoisin Garlic sauce was the only thing I needed for the marinade. (It made the meat very tender, without needing to marinate it in cornstarch.) With some grated ginger, onions, broccoli, and a few extra flavorings for the sauce, this turned out to be another very easy and delicious meal that satisfied the hunger pangs.

The heartiness of the hoisin sauce, combined with the clean, sharp flavor of ginger, was exactly what I was craving.

I wish most decisions could be this easy.

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Ginger Hoisin Chicken 

Serves 4

1 pound boneless, skinless chicken breast or thighs, cut into thin slices1/4 cup Soy Vay Hoisin Garlic Sauce and Marinade3 cups broccoli florets1 tablespoon peanut or vegetable oil1 1/2 tablespoons minced or grated ginger1 medium yellow onion, diced1 tablespoon soy sauce1 tablespoon rice vinegar2 teaspoons sesame oilIn a large bowl, combine the chicken with 2 tablespoons of the Hoisin Garlic sauce. Allow the chicken to marinate for 10 minutes at room temperature.Meanwhile, bring a pot of water to boil. Cook the broccoli for 2 minutes, then drain and set aside. (Tip: If you want the broccoli to maintain a bright green hue, add about 1/4 teaspoon baking soda to the boiling water before adding the broccoli.)Heat the oil in wok or large skillet over medium-high heat. Add the chicken, spread it evenly around the base of the pan, and allow it to sear on one side untouched for 1 to 2 minutes. Then stir-fry for another 1 minute, until it begins to lose its pink hue on both sides. Add the ginger and  onions and cook for another 2 minutes.Add the remaining 2 tablespoons of Hoisin Garlic sauce, the soy sauce, rice vinegar, and sesame oil.  Stir until everything is well coated. Add the broccoli and give everything one last stir. Transfer to a large plate and serve.

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Disclosure: I am a Soy Vay® Ambassador and Soy Vay® products were provided to me by Soy Vay®.

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Hoisin Chicken

When it comes to Chinese cooking, soy sauce and oyster sauce are two of the most used sauces. However, there are other sauces that taste great, but are less common, for example: Hoisin sauce. Hoisin sauce is usually used as a dipping sauce, for example: Peking duck. Hoisin sauce, or in Chinese, ???, literally means seafood sauce, but ironically, there is no seafood in the sauce. Hoisin sauce is made of sweet potatoes, soy beans and other flavorings.

The savory, sweet, and umami tasting sauce is actually great for stir-fries, as in this simple Hoisin Chicken that I made a few days ago. Chinese stir-fries are mostly cooked with soy sauce and oyster sauce, so using Hoisin sauce brings a new dimension in taste. I like the slight sweetness that comes with the sauce, and it makes this Hoisin Chicken very appetizing, and especially great with steamed white rice.

For the vegetables, I used the leftover broccoli in my fridge, but leafy greens such as baby bok choy will be a great substitute. I also dressed it up with a few oyster mushrooms. If you don’t have oyster mushrooms, fresh mushrooms such as shiitake or button mushrooms will be great, too.

Anyway, this Hoisin chicken recipe reminded me of my trip to a Chinese village outside of Beijing a few years ago. I had a very humble home-cooked meal in the village. The villagers cook and eat whatever they raise or have in their farm. That day, we had a simple chicken with leafy green and mushrooms, seasoned with the leftover Hoisin Sauce from the Peking duck that they packed from Beijing. The organic chicken raised in the village was lean and juicy. The fresh greens and the wild mushrooms were absolutely delectable, and the Hoisin sauce pretty much made the dish complete.  The best foods are the ones prepared with the simplest and freshest of ingredients. Enjoy!

(Click Page 2 for the Hoisin Chicken Recipe)

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Turkey Avocado Spring Rolls w/ Hoisin Peanut Dip

Hope you all had fulfilling Thanksgiving. The food coming out of your kitchens must have been incredible. And for those to didn’t cook, hopefully your gathering was wonderful. Because that’s what it’s all about, the little things, the gathering and the celebration of togetherness.

We’re really grateful to everyone here, each and every one of you. We truly mean every word.

Weather down here is much warmer than normal. While many of you were experiencing snow and cold, we had sunny day with plenty of sunshine. There’s times when we wish we had a sprinkling of snow to kick start the Holiday season, but when we realize that we don’t have to shovel our cars out of the driveway, it seems pretty lucky to be down here.

Snow weather might not be the best for the pups either, particularly Lexi. She’s a warm weather gal and being able to romp around in the garden during her first Thanksgiving has probably ruined her for life. If it were to snow and bury all her outside toys, she’s probably cry for days. Without a doubt, she’s a spoiled puppy in more ways then we can count.

The garden is really starting to welcome Autumn. Leaves are starting to drift off the branches in big batches of yellow and red colors. Our garden is a true Southern California garden when you can see the green lawn dusted with orange pomegranate leaves. Our patches of green space aren’t exactly the perfect green suburban lawns. They’re more like a mesh of wild weeds and dichondra all mowed down to their lowest point. But it’s the perfect play area for two rambunctious dogs to tackle one another.

Now that the big eating eating day is over, many of you are probably just waking out of a food coma. Join the club. Next thing on our agenda is to hit our juicer up for some green kale/apple/carrot juice for the next few days. For us, post-Thanksgiving meals are always about eating lighter and greener. That’s why our newest kitchen toy helps us make the days after Turkey day more guilt free. But more on the juicer later!

A favorite meal we often make from all the leftover turkey is fresh spring rolls. It’s one of those left over meals that’s light, super fresh and spiritually uplifting for those who totally crashed the carbs on Thanksgiving. Raise your hand if you totally carb-butter-sugar loaded. Again, join the club!

The joy in eating these spring rolls is that the recipe is adaptable to everyone’s taste. If you prefer to have different vegetables such as red bell pepper or sliced celery, then you can certainly mix up the inside trimmings. And believe it or not, there are people in this world who do not like avocado (shame on you!) so by all means, eliminate the creamy green beast.

Honestly, even without the avocado, these spring rolls have enough flavor and texture in them to please a crowed. What’s even more flexible is the hoisin dip. Though we used peanut butter, you can certainly use almond butter or cashew butter. Each of the nut butters brings out a unique flavor and texture. So don’t feel like you have to commit to the same dip every single time.

Enjoy the rest of your week and if you’re one of those crazy folks who dares all the Black Friday sales, please be careful. Shop safe!

hugs,

diane and todd

-Complete list of spring roll recipes here.

-Here’s the latest photo tutorial on on how to roll spring rolls.

This is my standby spring roll that I eat year round, not just after Thanksgiving. I'll buy some nice deli carved turkey breast and make these rolls when the craving calls. For the dip, you can certainly be flexible and use peanut butter, almond butter or even cashew butter. The variety of nut flavors makes the dips really exciting when you want a change.

Here's the latest photo tutorial on on how to roll spring rolls.

Fresh carved Turkey meat, torn in small this strips1 large ripe avocado, cut into small slices1 large carrot, thin julienne cuts ( like match sticks)Strips of cucumber, red bell pepper, jicama (optional)fresh basil, mint or other herbsfresh lettuce, chopped or torn in small piecesrice paper for rolling1/4 cup of hoisin (each brand has a different thickness consistency. So add water if needed to make the dip texture to taste)2 heaping tablespoons of peanut butter, almond butter or cashew butter.1 teaspoon of rice vinegar1/2 teaspoon sesame oilFor the hoisin peanut dip: In medium bowl, combine all dip ingredients together. Use a fork to help blend well.For the rolls, gather all the ingredients together and get your rolling surface ready.

Here's the latest photo tutorial on how to roll spring rolls.

Click on the link above for a helpful tutorial with photographs showing the step by step method. Lay your lettuce first on the soft spring roll wrapper, then add the strips of turkey, herbs, avocado and vegetables. Roll and serve with hoisin dip. Enjoy!

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Wok Mei All Natural Hoisin Sauce, 8oz Jar

What Wok Mei Hoisin Sauce does have, however, is a rich, authentic Chinese Hoisin flavor!

We use it as a dipping sauce for our chicken. Traditionally, this is used with Mu-Shu Pork, and is know as the Chinese BBQ Sauce. We spoon it on our rice, our baked potatoes, and we use it instead of ketchup for our fries. Ok, we admit we are hooked on this.

Price:

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Snapdragon Singapore Hoisin Rice Pasta Stir-Fry, 7.7-Ounce Boxes (Pack of 6)

Journey to the culinary capitals of Asia with Snapdragon, where every stop brings a new taste discovery. Rice Pasta Stir-Fry are pure Asian rice noodles with authentic sauces and seasonings. Snapdragon Singapore Hoisin Stir-Fry is a rich and smoky blend of fresh soybean paste, soy sauce, sesame seeds and other select ingredients.

Price: $22.14

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