Hoisin Chicken Rice Bowls Food

HOISIN CHICKEN

Steps:

• Marinate the chicken with the Marinade for about 10 minutes. Mix all the ingredients in the Sauce in a small bowl, stir to combine well.
• Heat up a wok with the oil. When the wok is heated, add the garlic and stir-fry until aromatic. Transfer the broccoli into the wok and do a few quick stir. Add the chicken and continue to stir-fry. Add the mushroom, carrot, and the Sauce (stir it before using) and stir to mix well with the other ingredients in the wok.
• When the sauce thicken and the chicken is cooked, add a pinch of salt and sugar to taste (optional), dish out and serve immediately with steamed rice.

30-MINUTE HOISIN BEEF BOWLS

Steps:

• In a large bowl, using your hands, mash the beef with the baking soda. Let it sit on the counter for 20-25 minutes.
• Meanwhile, in a small bowl, stir together the hoisin sauce, soy sauce, tomato paste, sesame oil, sugar, and red pepper flakes. Set aside.
• Once the beef is "treated" and ready to cook, heat the vegetable oil in a large sauté pan over medium-high heat. Brown the beef, stirring frequently and breaking into pieces, until just slightly pink, about 5 minutes. (I don't drain the fat - there's not that much and it adds flavor.)
• Add the garlic, ginger, and light scallions. Cook, stirring frequently, until softened, a few minutes.
• Add the reserved hoisin sauce mixture and cook until the beef is well-coated and cooked through, about a minute. Taste and adjust seasoning if necessary.
• Gently stir in the remaining scallions and spoon the beef into bowls over rice. Top with sesame seeds, chopped cashews, and shredded veggies, if you like.
• Note: To get this dish done in 30 minutes, chop the garlic, ginger, and scallions while the meat is being treated with baking soda.
• Freezer-Friendly Instructions: The meat mixture can be frozen for up to 3 months. Reheat in the microwave or on the stovetop.

CHICKEN & VEG BOWL

Steps:

• Cook the rice following pack instructions, then drain and return to the pan to keep warm. Heat the oil in a frying pan or wok, add the garlic and fry for 2 mins or until golden. Tip in the chicken and fry until the pieces are cooked through, then stir in the hoisin sauce, season and continue cooking for a further 2 mins. Cook the edamame beans and sweetcorn in simmering water for 2 mins, then drain.
• Divide the rice between four bowls and top with the chicken slices in a strip down the middle, with the carrot, red pepper, beans or peas, sweetcorn and avocado down either side. Serve with the lemon to squeeze over, if you like.

RICE BOWL WITH VEGGIE FLOWERS AND HOISIN

Steps:

• Slice the sides of the peppers off in 4 pieces. Place the pepper pieces skin-side up and press down to flatten slightly. Use your favorite small cookie cutters to cut out as many shapes as possible. (Use the bottom of a measuring cup to help push the cutters through the pepper).
• Place the peas in a strainer and rinse briefly under warm water just to remove their chill. Blot dry.
• Toss the rice, vinegar, oil, 1/2 teaspoon salt and few grinds of pepper together in a large bowl. Evenly divide the rice among 4 lunch containers with lids. Top each with some of the pepper shapes, some of the peas and 1 teaspoon hoisin sauce. Pack 2 tablespoons sesame snack sticks separately with each serving.

CITRUS CHICKEN RICE BOWLS

Steps:

• For the chicken: Mix together soy sauce, sesame oil, lime juice, orange juice and garlic in a small bowl. Place chicken in a large zip-top bag and carefully pour soy mixture on top. Close the bag and massage to coat chicken in marinade. Place in refrigerator to marinate at least 30 minutes, or up to a few hours.
• Preheat a grill pan or outdoor grill for cooking over medium-high heat. Grease grill with olive oil. Grill chicken on both sides until char marks appear and internal temperature reaches 165 degrees F, about 10 minutes total. Allow chicken to rest for a few minutes, then slice.
• To serve: Scoop a large spoonful of Steamed Brown Rice into bowls. Top with sliced chicken. Drain a spoonful of the Pickles and place on top. Garnish bowl with jalapeno slices, cucumber, hoisin, cilantro and Sriracha Aioli. Serve with wedges of lime. Enjoy!
• Add rice, 2 cups water and a big pinch of salt to a small saucepot. Bring rice to a boil, then reduce to a simmer and cover. Let steam with the lid on until rice is tender, 25 to 30 minutes. Remove lid and fluff rice with a fork.
• Combine carrots, daikon, vinegar, sugar, salt and 1 cup water in a large bowl. Cover and refrigerate at least 30 minutes before using.
• Mix mayonnaise and sriracha together in a small bowl.

HOISIN CHICKEN RICE BOWLS

Steps:

• Heat oil over medium high heat in a large saute pan.
• Add red pepper and mushrooms and saute for 5 - 6 minutes until tender.
• Add garlic and saute an additional minute.
• Add chicken to pan and cook for 6 - 8 minutes or until cooked through.
• Stir chicken and red pepper mixture occasionally while it cooks.
• Add water chestnuts, teriyaki sauce and hoisin sauce and stir to coat the chicken and vegetables.
• Continue cooking until heated through.
• To serve, line a single serving size bowl with romaine leaves. Top with a large scoop of rice, some of the hoisin chicken, and a sprinkle of the sesame seeds and scallions.
• Alternately, you can serve the hoisin chicken mixture wrapped in lettuce leaves or omit the lettuce leaves completely and serve the chicken over rice.

HOISIN CHICKEN

Steps:

• TECHNIQUE TO CUT CHICKEN CHINESE-STYLE:
• Rinse chicken.
• On heavy cutting board, set chicken breast side up.
• Cut in half lengthwise, veering slightly to one or other side of breastbone and backbone; you will have separated the chicken completely in half.
• Remove and discard backbone (optional).
• Raise each leg up slightly from breast section; cut through ball and socket joint to remove each leg. Cut through knee joint of each leg separating drumstick and thigh.
• Pull each wing away from breast, cutting through the joint next to breast.
• Cut each drumstick, thigh and breast piece crosswise into three pieces, cutting completely through bones.
• Cut each wing into two pieces.
• You should end up with 22 small serving-size pieces.
• HOISIN CHICKEN:.
• In small bowl, combine 1 tablespoon cornstarch, water, sherry, vinegar, hoisin sauce, soy sauce and bouillon granules; mix well. Set aside.
• Add remaining ½ cup cornstarch in large bowl. Add chicken pieces and stir to coat well.
• In large skillet or wok, heat oil over high heat to 375°F Add 1/3 of the chicken pieces, one at a time, to the hot oil; cook until no longer pink in center, about 5 minutes. Drain chicken on paper towels. Repeat until all chicken is cooked.
• Discard all but 2 tablespoons oil from skillet. Add ginger and stir-fry 1 minute. Add onions and stir-fry for another minute. Add broccoli, red pepper and mushrooms and stir-fry for 2 minutes.
• Stir cornstarch mixture and add to skillet. Cook and stir until sauce boils and thickens.
• Return chicken to skillet. Cook and stir until chicken is thoroughly heated, about 2 minutes.
• Serve over hot Vermicelli and garnish, if desired.

HOISIN CHICKEN ON FRIED RICE

Steps:

• PREPARE SAUCE Crush garlic. Place in a jug and add soy sauce, hoisin sauce, sugar, vinegar, oil and ginger. Whisk until well combined. Remove 5 Tbsp sauce into a separate smaller bowl and set aside (this is for the fried rice). Whisk cornflour and water into the jug of sauce (for the chicken).
• PREPARE CHICKEN AND RICE Dice chicken into 2cm / 0.8in pieces and season with a little salt and pepper. Microwave rice according to instructions on packet. Cut broccoli into small pieces. Finely slice spring onions into rounds.
• COOK CHICKEN Heat oil in a large frying pan on high. Add chicken and stir fry until browned all over. Reduce heat to medium, then add sauce (the one in the jug) and leave to simmer while you cook the fried rice. Keep an eye on it - once sauce has thickened nicely, reduce heat to low to keep warm (add a splash of water if sauce thickens too much).
• COOK RICE Heat 1/2 teaspoon of the oil in a large wok on high. Quickly scramble eggs then remove onto a plate. Add remaining 1 1/2 teaspoons oil, then stir fry broccoli and mixed veggies until broccoli is tender and veggies have defrosted. Add rice and reserved sauce and stir fry for 2 minutes. Stir through egg and spring onions.
• SERVE Divide fried rice between warmed serving bowls. Top with chicken and sauce, then sprinkle with sesame seeds.