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Hoisin Chicken Stir Fry

  • Cooking time25 min
  • Prep time15 min
  • Portions 4
recipe image Sauté de poulet à la sauce Hoisin


  • 1 Tbsp. ketchup
  • 1 Tbsp. hoisin sauce
  • 1 Tbsp. lime juice
  • 2 tsp. sodium reduced soy sauce
  • 1/4 tsp. hot Chinese chili sauce or hot pepper sauce
  • 2 tsp. Becel® Oil
  • 2 boneless, skinless chicken breasts , cut into bite-size pieces
  • 1 cup thinly sliced red onion
  • 2 Tbsp. finely chopped fresh ginger
  • 2 Tbsp. finely chopped garlic
  • 1 carrot , thinly sliced
  • 1 yellow bell pepper , cut into strips
  • 3 stalks bok choy , thickly sliced into 1-inch (2.5 cm.) pieces
  • 1/2 cup grape tomatoes , halved

Nutrition facts

Total Fat4.00 g
Saturated Fat0.600 g
Trans Fat0.000 g
Polyunsaturated Fat1.500 g
Monounsaturated Fat1.400 g
Cholesterol49 mg
Sodium287 mg
Total Carbs12.00 g
Dietary Fiber1.9 g
Sugars6.00 g
Protein21.00 g
Calcium8 %
Iron6.00 %
Potassium531.000 mg
Omega-30.10 g
Omega-60.80 g
Vitamin C200.0 %
Vitamin A100.0 %


  1. Combine ketchup, hoisin sauce, lime juice, soy and hot sauce in small bowl; set aside.
  2. Heat Becel® Oil in large, deep skillet or wok over medium-high heat and cook chicken, onion, ginger and garlic, stirring frequently, until chicken is almost cooked, about 3 minutes.
  3. Stir in carrot and a couple of tablespoons water and cook 1 minute.
  4. Stir in yellow peppers and bok choy. (The pan may be full, but bok choy will cook down.) Cook 2 minutes.
  5. Stir in hoisin mixture and tomatoes and cook, stirring frequently, until chicken is thoroughly cooked and bok choy is crisp-tender, about 2 minutes.