Hoisin Chicken

By: Diana Published on August 27, 2025

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My bold and savory Hoisin Chicken features juicy chicken, tender veggies, and the most amazing Hoisin stir-fry sauce. Make this Asian-inspired meal that tastes like takeout, but even better.

Hoisin Chicken with peppers and broccoli in a rich sauce, cooking in a skillet.

Put Down the Phone… Homemade Chinese Food is Easy!

In my younger years, I used to order a lot of Chinese takeout, like, more than I might like to admit! It was an easy way to get a complete meal of meat and veggies when I was in college or busy with work, and it was always delicious and satisfying.

At some point, I realized that I could recreate many of the same dishes that I loved at home, without a lot of effort, and for much less money.

I learned that the key to always being able to whip up an amazing stir fry like this Hoisin Chicken, or Moo Goo Gai Pan, or even Egg Drop Soup is to keep your pantry stocked at all times with Asian flavor staples like rich hoisin sauce, tangy rice vinegar, and multi-purpose soy sauce.

My Chicken with Hoisin Sauce comes together in one pan and in under 30 minutes. Serve it over fluffy white rice, and get ready to throw away all of those takeout menus stuck to the fridge!

Ingredient Notes

Ingredients for Hoisin chicken with diced chicken breast, sliced peppers, broccoli florets, hoisin sauce, and other flavor ingredients for making the best stir fry sauce.

Complete list of ingredients and amounts can be found in the recipe card below.

Chicken: Boneless, skinless chicken breasts work well in this dish. Cut them into uniform, small, bite-sized pieces so that they cook quickly. For juicier chicken, use boneless, skinless chicken thighs instead.
Veggies: I’m using multi-colored bell peppers and broccoli florets. Feel free to add other vegetables too, like carrots, green beans, mushrooms, or snow peas.
Cornstarch: Coat the chicken in cornstarch before you cook it. This helps to keep the chicken tender and juicy.
Cooking Oil: Choose an oil that has a neutral flavor and a high smoke point. Avocado oil is my go-to for stir-frying, but vegetable or canola oil works too.
Hoisin Sauce: I think of this sauce as a type of Asian barbecue sauce, as it’s thick and rich with layers of sweet, salty, savory, and umami flavors. The base of this sauce is fermented soybeans.
Garlic, Ginger, and Onion: Together, these three aromatic vegetables create a warm, savory flavor base for the dish with a bit of zip.
Soy Sauce, Rice Vinegar, and Sesame Oil: I mentioned keeping your pantry stocked with Asian staples, and these are the three most often used. Sesame oil is my favorite, as adding just a little bit to any dish makes it smell just like Chinese takeout food.

a white ceramic bowl of half rice and half hoisin chicken stir fry. In the background is a skillet of chicken with veggies.

Recipe Tips

Prep is Key! Once you start cooking, this hoisin chicken recipe will come together very quickly, so I like to have the sauce ready to go and all of the other ingredients chopped and measured before I even turn on the stove.
You don’t need a wok to make a good stir-fry. I usually use my large 12-inch stainless steel skillet. You can also use a non-stick pan or a cast-iron skillet.
For extra heat, add a pinch of red pepper flakes to the sauce. I usually have Sriracha sauce on the table too, so everyone can add a little bit if they want to.
For crisp-tender vegetables, avoid overcooking them in the skillet. They will continue to cook a bit in the sauce as well.
Serve this dish with steamed white rice. Jasmine rice is often served with Chinese food, and it will make dinner feel more authentic. For a healthier option, try brown rice or cauliflower rice.
A fun, optional garnish will make your dish feel extra fancy! Try toasted sesame seeds or sliced green onions.