Asian Inspired Hoisin Bowl
This savory dish has a hint of sweetness as well as a satisfying crunch.
Makes
Serving size
Ingredients
1 tablespoon peanut oil, divided (may use alternate oil)
¾ pound boneless, skinless chicken thighs (may sub eggplant or tofu)
4 tablespoons gluten free hoisin sauce (Kikkoman® recommended), or regular hoisin
2 tablespoons water
2 tablespoons peanut oil (may use alternate oil)
1 cup carrots, shredded (about 4 ½ ounces)
2 cups shiitake mushrooms (3 ½ ounce package), sliced, stems discarded (may use 2 no salt added canned mushrooms, drained)
1 cup cabbage, shredded (red, green or coleslaw mix, about 3 ounces)
2 cups bean sprouts (may use low sodium canned, drained, and rinsed, about 6 ½ ounces)
2 cups romaine, shredded
4 ounces dry Thai Kitchen® (thicker) stir-fry style rice noodles, or 2 cups cooked rice
Instructions
- Heat 1 tablespoon of oil in a pan over medium-high heat. Add chicken and brown one side, about 3 to 5 minutes.
- Flip, reduce heat, and cook until chicken reaches an internal temperature of 165°F. Remove from pan and move to a cutting board. Let rest.
- Combine hoisin with the water. Set aside.
- Shred the chicken and set aside.
- Heat 2 tablespoons of oil in the pan used for the chicken. Add the carrots and cook 1 to 2 minutes. If they are very thin, cook for 1 minute.
- Add the mushrooms, cabbage and bean sprouts. Cook over a medium-high heat, tossing frequently, until tender-crisp, about 3 to 6 minutes. Mushrooms will just start to release juices.
- Add half the hoisin sauce, stir well and remove from heat.
- Add the chicken and the other half of the hoisin sauce to the pan and toss to combine well.
- Place ½ cup of shredded romaine and cooked rice noodles (or ½ cup rice) in each dish.
- Top with 1 cup of the chicken mixture per person.
Cooking Tip
May reduce chicken and sub eggplant (cut into matchsticks, cook with the chicken) to reduce protein.
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