Hoisin Chicken Stir Fry

One of my favorite styles of cooking is stir fry! It’s a healthy, quick and extremely versatile meal. I have lots of different recipes that we love: different sauces, different veggies, different meats. There are so many ways to change it up, and they are all delicious! I also love them because they are flexible. The vegetables that I include in this recipe are our favorite combination for this particular dish, but I have definitely changed it up when we have had other veggies on hand that needed to be cooked. For example, when we are being overrun by garden vegetables in the summer, I just can’t justify buying different ones at the store, so I use what we have. It’s always a little different, but it’s usually still good. Serve it over a bed of Basmati rice and it’s a wonderful dinner!

I just made this stir fry recently, and I made a comment about how it looked like Christmas in a bowl with red and green veggies and white rice. Well, now my son is now calling it Christmas stir fry. So if you are looking for a memorable name you can always call it that as well! Whatever you call it, I hope you enjoy it as much as we do!

Hoisin Chicken Stir Fry

Course Main Course
Cuisine Chinese


  • 1.5 lbs boneless skinless chicken breasts or tenders cut into bite sized pieces
  • 8 oz Baby Bella mushrooms sliced
  • 1 red bell pepper chopped
  • 6 oz snow peas
  • 1/3 cup hoisin sauce (I like Lee Kum Kee Brand)
  • 2 T olive oil or peanut oil


  • Heat 1 T. olive oil or peanut oil in a large skillet on medium high heat
  • Add chicken and cook until golden brown and cooked through. Remove and set aside.
  • Add the second tablespoon of olive oil to the skillet and add all the veggies. Toss and sauté until they reach your desired crispness. We like our veggies to stay pretty crispy, but you can make them softer if you like.
  • Add chicken back into the pan as well as the hoisin sauce and toss to coat and heat through.
  • Serve over cooked white rice.

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