Chicken with Sweet Hoisin Sauce (Jiangbao Jiding)
Jiangbao Jiding, or Chicken with Sweet Hoisin Sauce, is a flavorful Chinese dish that pairs tender chicken with crisp broccoli in a rich, sweet sauce. Quick to prepare, this stir-fry is perfect for a delicious and healthy weeknight dinner served over rice.
Equipment
- Nonstick wok or skillet
- spatula
Ingredients
For the Chicken:
- 8 –12 oz 200–300 g boneless, skinless chicken, cut into bite-size pieces
- 1 tablespoon cornstarch
- 2 teaspoons reduced-sodium soy sauce
- 2 teaspoons Chinese rice wine or pale dry sherry
- 1 egg white lightly beaten
For the Stir-Fry:
- 1 ½ tablespoons vegetable oil
- 8 oz 175 g broccoli florets, cut into bite-size pieces, or Chinese broccoli, cut into 1-inch (2.5-cm) lengths
- 2 large cloves garlic crushed
- 1 tablespoon grated fresh ginger
- 1 –1 ½ tablespoons hoisin sauce
- 2 teaspoons sesame oil optional
Instructions
- Start cooking rice to accompany the chicken.
- Prepare all ingredients and place them within easy reach of the stove.
- Place the cornstarch in a bowl and add the chicken pieces.
- Toss until the chicken is lightly coated with cornstarch.
- Mix in the soy sauce and rice wine, then add the beaten egg white, stirring until the chicken is well coated.
- Heat a nonstick wok or skillet over high heat.
- Add half of the vegetable oil and rotate the wok to coat the sides.
- When the wok is hot, add the broccoli and stir-fry for 1–2 minutes, ensuring it is well coated with the oil.
- Add 2 tablespoons of water to the wok, cover, and steam the broccoli for 30 seconds to 1 minute, until it is tender but still crisp.
- Remove the broccoli, along with any juices, to a plate.
- Wipe the wok dry and heat it again over high heat.
- Add the remaining oil.
- Stir-fry the crushed garlic and grated ginger for 3–4 seconds until fragrant.
- Add the chicken to the wok and stir-fry for 1–2 minutes, or until the chicken begins to brown.
- Stir in the hoisin sauce and sesame oil (if using), and stir-fry for about 30 seconds to blend the flavors.
- Return the broccoli, along with any juices, to the wok with the chicken.
- Stir and toss for about 30 seconds or until everything is heated through.
- Serve the chicken and broccoli over rice.
Notes / Tips / Wine Advice:
Pair with a light, aromatic white wine such as GewĂĽrztraminer or a crisp Riesling.
Nutritional Information
Calories: 350 kcal | Carbohydrates: 25 g | Protein: 30 g | Fat: 12 g | Fiber: 4 g | Sugar: 8 g | Salt: 600 mg
