20 Minute Hoisin Chicken Stir Fry

This quick and delicious hoisin chicken stir fry is the ultimate dairy free weeknight dinner, ready in just 20 minutes. With chicken mince and crisp green beans, all coated in a rich, savoury hoisin sauce, it’s perfect served over rice for a delicious and simple dinner you’ll want on regular rotation.

Course Main Course

Cuisine Australian

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 326kcal

Author Sally

Ingredients

500 g chicken mince
200 g green beans trimmed
1 tablespoon peanut oil
½ teaspoon garlic powder
½ teaspoon onion powder
1 teaspoon ground ginger
¼ cup hoisin sauce
2 tablespoons soy sauce
¼ cup unsalted peanuts roughly chopped

To serve:

Cooked white rice
Chilli oil optional
Fresh Thai basil leaves

Instructions

In a large frying pan or wok, heat the peanut oil over medium-high heat. Add the chicken mince and cook for 3-4 minutes, breaking it apart with a spatula, until it is browned and cooked through.
Stir in the garlic powder, onion powder, and ground ginger, cooking for another minute until fragrant.
Add the trimmed green beans to the pan and stir-fry for about 3 minutes, or until they are tender.
Pour in the hoisin sauce and soy sauce, stirring well to combine. Cook for an additional 1-2 minutes until everything is heated through.
Remove the pan from the heat and stir in the chopped peanuts.
Serve the hoisin chicken stir fry over cooked white rice. Drizzle with chilli oil if desired and garnish with fresh Thai basil leaves.

Notes

Peanut-Free Option: For those with peanut allergies, substitute the peanut oil with sesame oil and omit the peanuts or replace them with toasted sesame seeds.

Gluten-Free Option: You can use tamari or coconut aminos instead of soy sauce for a gluten-free option, and make sure your hoisin sauce is labelled as gluten-free as not all are.

Meal Prep Friendly: This dish reheats well, making it ideal for meal prep. Store the cooked stir fry in airtight containers in the fridge for up to 3 days.

Nutrition