4 -6 ounces snow peas
0.5 (4 ounce) cans sliced water chestnuts, cut into quarters
1 lb chicken breast, cut into bite-sized pieces
1/2 teaspoon salt
1 tablespoon cornstarch
2 tablespoons vegetable oil
4 tablespoons hoisin sauce
2 teaspoons sugar
Soak snow peas in very cold water for a few minutes only if they are not crisp; trim and string them; blot peas and water chestnuts dry with a clean paper towel; set aside.
Sprinkle chicken pieces with salt and cornstarch; stir or toss to coat evenly.
Add vegetable oil to a large nonstick skillet or wok over medium-high heat; heat until oil is almost smoking; add chicken to skillet and sauté 2 minutes or until the chicken is just barely done; add snow peas, water chestnuts, hoisin sauce, and sugar to skillet; sauté 1-2 minutes more until chicken and veggies are evenly coated with sauce; serve with rice or noodles.
2 chicken breasts
1 egg, beaten
1 cup panko breadcrumbs
Salt and pepper
4 tablespoons soy sauce
4 tablespoons honey
4 garlic cloves, crushed
2 tablespoons hoisin sauce
1 teaspoon sriracha
1 tablespoon grated ginger
Spring onions (garnish)
Sesame seeds (garnish)
Preheat oven to 200°C/400°F
Cut the chicken breasts into small bite-size pieces and season with salt and pepper
Dip chicken pieces into egg mixture then coat with panko
Bake 20 minutes until golden brown and cooked through
** Mix together soy sauce, honey, garlic, hoisin sauce, sriracha and grated ginger in a saucepan and bring to boil, remove from heat.
Toss chicken bites in sauce until thoroughly coated
Serve immediately with chopped spring onion and sesame seeds
** If you like it real saucy, make a double batch of sauce.
12 chicken wings, wing tips removed, split at the joint
3 tablespoons vegetable oil
1 tablespoon toasted sesame oil
1 teaspoon kosher salt
1 teaspoon cracked black pepper
1/4 cup rice vinegar
2 teaspoons crushed red pepper
1/2 cup honey
2 tablespoons hoisin sauce
1 tablespoon soy sauce
2 scallions, white and green parts, thinly sliced
2 teaspoons black and white sesame seeds, for serving
Arrange an oven rack in the lower third of the oven and preheat the broiler.
Toss the chicken with the vegetable and sesame oil and sprinkle with the salt and pepper in a large mixing bowl.
Arrange the chicken on a wire rack set over a rimmed baking sheet. Broil the chicken, turning after 10 minutes, until the chicken is golden brown, crisp and cooked through, about 15 minutes.
Meanwhile, combine the vinegar and crushed red pepper in a small saucepan and bring to a simmer. Remove the saucepan from the heat and whisk in the honey, hoisin and soy sauce. Pour into an extra-large bowl.
Add the chicken to the bowl and toss with the honey glaze. Transfer the chicken to a platter and garnish with the scallions and sesame seeds.