Hoisin chicken

Adapted from Epicurious 

Even more adapted 2025


1 tablespoons vegetable oil

1 1/2 lbs chicken breast or thigh, finely chopped

1 small onion, finely chopped

2 cloves of garlic, finely chopped

1 inch peeled and chopped ginger

1/4 cup bottled hoisin sauce
2 tbs soy sauce
1 Tbs rice vinegar 

1 tbs Sriracha 

8 oz can sliced water chestnuts, rinsed and coarsely chopped

1/4 cup chopped green onions

Cook your chicken on a large pan with a little oil, salt, and pepper until no longer pink

Drain anything liquid that forms

Add in your onion, ginger, and garlic over medium heat 

Add in hoisin sauce, soy sauce, rice vinegar, and Sriracha and cook until the onions are soft

Add in your water chestnuts and green onion and stir to combine

Serve over rice or in lettuce cups topped with chopped cashews or crispy rice noodles if desired*

My notes:
I've made these before and served in endive cups for finger foods.
I've made this and served over rice.
Both are very tasty.
You can easily adapt the recipe to your favorite chicken and mushroom lettuce wraps. Just add some shitake mushrooms with the chicken and cook up the same way.

*For crispy rice noodles, heat your oil to 375 and drop in a small amount of dry thin rice noodles until they puff up, 5-10 seconds and then remove from heat