The Pioneer Woman Tasty Kitchen
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Hoisin Chicken

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Level: Easy

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Description

Yummi Asian Hoisin Chicken
served with a haricot vert and cucumber salad.

Ingredients

  • FOR THE CHICKEN:
  • ½ cups Hoisin Sauce (bottled)
  • 1 Tablespoon Chili Sauce
  • 3 cloves Garlic, Minced
  • 2 teaspoons Fresh Ginger, Grated
  • 2 Tablespoons Soy Sauce
  • 2 Tablespoons Lemon Juice
  • ½ teaspoons Five Spice Powder
  • 4  Chicken Breast, Boneless
  • 1 Tablespoon Sesame Seeds
  • FOR THE SALAD:
  • 7 ounces, weight Haricot Vert, Cut In 1/2 Inch Pieces
  • ½  Cucumber, Cut Into Bite Sized Rounds
  • 2 Tablespoons Soy Sauce
  • 2 teaspoons Rice Vinegar
  • ¼ teaspoons Sesame Oil
  • 2 Tablespoons Honey

Preparation

Preheat oven to 400 F.

Mix together all of the chicken ingredients except the chicken and sesame seeds in a bowl. Dice chicken in small pieces and add them to the marinade. Stir to coat the chicken. Let chicken sit and marinate for at least 15 minutes.

Line a rimmed baking tray with aliminium foil. Spread out the chicken pieces with the marinade. Bake for about 10 minutes until chicken is cooked through. Sprinkle with the sesame seeds before serving.

For the salad:
Set a bowl of ice water in your sink. Boil the haricot vert in a pot of boiling water for a couple of minutes, until bright green and your preferred level of done. Drain off the boiling water. Put the haricot vert in the ice cold water for a few minutes. Then drain well.

In a small bowl mix together soy, rice vinegar, sesame oil and honey. Mix haricot vert and cucumber in a serving dish and drizzle the dressing over the top. Mix well.

Serve the chicken and salad with fragrant jasmine rice.

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