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We hope you got insight from reading it, now let’s go back to brad's sweet and spicy hoisin chicken stir fry recipe. You can cook brad's sweet and spicy hoisin chicken stir fry using 28 ingredients and 9 steps. Here is how you achieve it.

The ingredients needed to cook Brad's sweet and spicy hoisin chicken stir fry:

1. Get For the chicken
2. Prepare 2 lbs chicken breast, cubed
3. Use 2 tbs seasoned rice wine vinegar
4. You need 2 tbs mirin
5. Get 1 tsp garlic powder
6. Prepare 1/4 cup Cornstarch
7. Prepare 1/2 cup Flour
8. Provide For the sauce
9. Get 1 cup beef broth
10. Prepare 1/2 c lemongrass tea, made in my prawn w/black bean sauce recipe
11. Provide 1/2 cup hoisin sauce
12. You need 1/2 cup mirin
13. Get 1 tsp red chilie flakes
14. Get 1/4 cup chopped crystallized ginger
15. Get 2 tbs dark rice vinegar
16. Provide 1 tsp Sriracha sauce
17. Provide For the vegetables
18. Take 4 LG carrots sliced thin
19. Use 2 LG broccoli crowns, cut into florets
20. Use 1 (8 Oz) can sliced water chestnuts
21. Take 1 yellow crooked neck squash, julienne
22. You need 1 tbs butter
23. Provide White wine
24. Prepare Other ingredients
25. Use Lime wedges
26. Prepare Prepared white rice
27. Take Toasted sesame seeds
28. Take Slivered almonds

Instructions to make Brad's sweet and spicy hoisin chicken stir fry:

1. Combine chicken, vinegar, mirin, and garlic powder in a bowl. Stir well. Cover and refrigerate for 4 hrs. Stir every 45 minutes.
2. Mix the sauce ingredients together. Let sit at least an hour
3. Mix flour and cornstarch in a LG mixing bowl.
4. Dredge chicken pieces in the mixture.
5. Heat oil to 360 degrees in a LG frying pan 1/2 inch deep. Fry chicken pieces until brown on both sides. It's OK if they are a little undercooked in the middle. Drain on paper towels.
6. Heat butter in a LG wok over medium high heat. Add carrots. Saute for 4 or 5 minutes until they start to caramelize. Add broccoli and saute 3 more minutes. When broccoli starts to brown, add wine in 1/8 cup increments cover and steam. Repeat until veggies are tender.
7. When tender, add chicken back to pan. Saute 1 minute. Add water chestnuts and sauce. Bring to a simmer stirring often. Once at a simmer, hold for 2 or 3 minutes. Then add cornstarch slurry until it reaches desired thickness.
8. Plate rice, serve stir fry over top. Garnish with lime wedge, toasted sesame seeds, slivered almonds, and julienne squash.
9. Serve immediately. Enjoy.

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