Hoisin explosion chicken from Stir-Frying to the Sky's Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories (page 114) by Grace Young

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute dry sherry for Shaoxing.

  • Delys77 on October 12, 2021

    Very easy and quite good. My first try at the blanched velveting and it did yield moist chicken. I was out of bamboo so I used some extra green peppers. Sauce as written is quite light and could have more heat. That said, it was a nice and easy stirfry.

  • ashallen on October 24, 2019

    Great recipe. Super-flavorful and pretty easy, too. I used all red bell pepper and substituted julienned carrot for the bamboo shoots - worked well.

  • Rutabaga on April 23, 2018

    This stir-fry offers nice flavor for relatively little effort. The chicken was beautifully tender. To accommodate our family's tastes, I used red bell peppers in place of green, and left out the red pepper flakes so it wouldn't be too spicy for the kids. It was, however, still a little too gingery for the kids, so next time I will reduce the amount of ginger.

  • wcassity on September 12, 2014

    Great. Kids loved it.

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