Chicken Stir Fry With Hoisin and Curry

Bold curry, hoisin flavors and a simple recipe combine for a tasty chicken dish that anyone can make!


  • Canola oil
  • 1 tablespoon ginger, chopped
  • 8 cloves garlic, chopped
  • 1 onion, sliced
  • 1 carrot, julienned
  • 5 scallions, sliced
  • 1/2 teaspoon cayenne
  • 1 tablespoon curry powder
  • 1 tablespoon sherry
  • 2 tablespoons hoisin
  • 1 cup chicken stock
  • 1 pound cooked chicken breast, cut into 1-inch cubes
  • 1 lime, juiced
  • Salt, to taste
  • 3 cups rice, cooked


  1. In a large sauté pan, heat canola oil on medium-high heat. Season chicken cubes with salt, then brown the chicken cubes on all sides, once browned set aside.
  2. In same pan, add some more canola oil, and heat on medium-high heat. Add garlic and onions and cook until fragrant about 3 minutes. Turn heat to medium low, add carrots, ginger, cayenne and curry and sauté for 10 minutes.
  3. Add sherry and cook for 3 minutes. Add hoisin and cook down for another 5 minutes. Add the chicken stock and simmer for another 5 minutes, season with salt to taste. Add chicken pieces and simmer for another 5 minutes.
  4. Remove from heat and top with scallions and lime juice. Serve with rice.