Matauwhi Bay Hoisin Chicken
Transport your taste buds to the serene shores of New Zealand with Matauwhi Bay Hoisin Chicken, a vibrant fusion of sweet, savory, and umami flavors. This recipe showcases tender, golden-brown chicken thighs paired with a medley of colorful vegetables—crisp red bell peppers, julienned carrots, and fresh broccoli—stir-fried to perfection. The dish is brought to life with a luscious homemade sauce featuring hoisin, soy, honey, sesame oil, garlic, and ginger, creating an irresistibly glossy glaze. Finished with a sprinkle of toasted sesame seeds and scallions, this quick and easy dish is perfect for weeknight dinners and is best served over steamed white rice for a complete, satisfying meal. Simple yet packed with flavor, this recipe is your gateway to delicious, family-approved Asian-inspired comfort food!
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Ingredients
- 800 grams boneless, skinless chicken thighs
- 120 ml hoisin sauce
- 45 ml soy sauce
- 30 ml honey
- 15 ml sesame oil
- 3 garlic cloves, minced
- 15 grams ginger, grated
- 1 red bell pepper, thinly sliced
- 2 carrots, julienned
- 200 grams broccoli florets
- 2 scallions, sliced
- 15 grams sesame seeds, toasted
- 30 ml vegetable oil
- 300 grams white rice (optional, for serving)
- 60 ml water
Directions
Step 1
In a small bowl, whisk together the hoisin sauce, soy sauce, honey, sesame oil, minced garlic, and grated ginger. Set the sauce aside.
Step 2
Heat 15 ml of vegetable oil in a large skillet or wok over medium-high heat.
Step 3
Season the chicken thighs with a pinch of salt and pepper, then add them to the skillet. Sear for 3-4 minutes per side until golden brown. Remove the chicken from the skillet and set aside.
Step 4
In the same skillet, add the remaining 15 ml of vegetable oil. Toss in the red bell pepper, carrots, and broccoli. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
Step 5
Return the chicken to the skillet with the vegetables. Pour the prepared sauce over the chicken and vegetables, stirring to coat evenly.
Step 6
Add 60 ml of water to the skillet to help create a glaze and prevent sticking. Cover and let simmer for 8-10 minutes, or until the chicken is fully cooked and has reached an internal temperature of 75°C (165°F).
Step 7
Sprinkle the sliced scallions and toasted sesame seeds over the dish before serving.
Step 8
Serve hot with steamed white rice, if desired.
Nutrition Facts
| Serving size | 1981.3 grams (1981.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3102 |
| Total Fat 142.60g | 183% |
| Saturated Fat 32.00g | 160% |
| Polyunsaturated Fat 25.20g | |
| Cholesterol 1004mg | 335% |
| Sodium 4777mg | 208% |
| Total Carbohydrate 215.60g | 78% |
| Dietary Fiber 21.20g | 76% |
| Total Sugars 77.90g | |
| Protein 238.90g | 478% |
| Vitamin D 56IU | 280% |
| Calcium 549mg | 42% |
| Iron 16mg | 87% |
| Potassium 3425mg | 73% |
Source of Calories