Hoisin Chicken and Broccoli Stir-Fry

Simple Hoisin Chicken and Broccoli Stir-Fry. We mean…why not greet you with a big bowl of this right in your face? Isn't it a reliable way to start? Something so close you can smell it, with tender chicken tossed in a glossy, flavorful hoisin sauce that clings to every bite of broccoli. This Hoisin Chicken is sweet, savory, and ready faster than your takeout delivery.

Whether you're craving an easy weeknight dinner or a quick fix that still tastes like a treat, this Hoisin Chicken recipe is one you'll keep coming back to. It's the good balance of sticky, garlicky, and downright good, the kind of Chicken with Hoisin Sauce that disappears from plates before you know it.

What Makes This Recipe So Good

This Hoisin Chicken is the kind of meal that makes weeknights feel effortless. Juicy pieces of chicken are coated in a rich, glossy sauce made with hoisin, garlic, and a touch of soy for that irresistible sweet and savory flavor. Add crisp broccoli for freshness, and you've got the good balance in every bite. If you enjoy quick skillet meals with bold sauces like this, you might also love this sweet honey mustard chicken stir fry for another easy dinner idea.

What we love most about this Hoisin Chicken recipe is how quickly it comes together. It's a complete Hoisin Chicken stir fry that's ready in minutes, tastes even better than takeout, and pairs beautifully with rice or noodles. Simple ingredients, big flavor, and easy cleanup make it an easy favorite in our book.

What Goes Into Hoisin Chicken

This Hoisin Chicken stir fry comes together with simple ingredients that pack big flavor. Fresh vegetables, tender chicken, and a rich hoisin sauce make this dish both comforting and satisfying.

• Chicken Thigh Fillets: Juicy, tender, and good for stir-frying, chicken thighs soak up all that hoisin flavor beautifully.
• Hoisin Sauce: The star of this dish. Sweet, salty, and slightly smoky, it gives the chicken that glossy, crave-worthy coating.
• Broccoli Florets: Fresh, crisp, and full of texture. They balance the richness of the sauce and make the meal feel wholesome.
• Sesame Oil: A small drizzle goes a long way, adding that signature nutty aroma that ties all the flavors together.

Note: Please see recipe card at the bottom for a full list of ingredients with measurements.

On the stove

1. Marinate the Chicken: Combine chicken with 2 tablespoons of hoisin sauce and let sit for 10 minutes at room temperature.

1. Heat the Pan: Warm the sesame oil in a large wok or skillet over medium-high heat until shimmering and fragrant.

1. Cook the Chicken: Add marinated chicken and stir-fry until golden and cooked through. Transfer to a warmed plate.

1. Sauté the Aromatics: Turn the heat up to high and add the garlic, stir-frying for about a minute until fragrant and lightly golden.

1. Add the Vegetables: Toss in the onion, red capsicum, and broccoli, and stir-fry for 2 minutes until the colors turn vibrant and the veggies start to soften.

1. Build the Sauce: Return chicken to the pan with the remaining hoisin, rice wine vinegar, soy sauce, and ground ginger. Stir-fry for 2 minutes to coat evenly.

1. Thicken the Sauce: Mix the cornflour and water together, then pour it into the pan and stir-fry for another 3 minutes until the sauce thickens and everything looks glossy.

1. Make Chinese Omelette: Whisk eggs with soy sauce, then heat sesame oil in a pan. Pour eggs, swirl to form a thin layer, cook for 2 minutes per side until golden, then serve over your chicken.

Take your Hoisin Chicken to another level with some unexpected companions. Start with Easy Baked Scallops Gratincrispy, delectable scallops that add a light, crunchy contrast to the saucy stir-fry.

For something different and full of flavor, try our Tom Yum Kha Soup with Shrimp for a Thai flavour or Cauliflower Hash Brown Egg Cupsthey're crisp, savory, and surprisingly satisfying, making them a great side that doesn't compete with the hoisin glaze.

Kitchen tip

• We like to marinate the chicken just long enough for it to soak up that sweet and salty hoisin flavor. Even ten minutes makes a big difference.
• Don't rush the stir-fry. Let the chicken get that lovely golden color before adding anything else, it builds so much flavor.
• Toss in your veggies last so they stay crisp and bright instead of soft. We love that bit of crunch with every bite.
• Stir the cornflour and water together until smooth before adding it to the pan. It keeps the sauce silky and glossy, just the way it should be.

Recipe FAQ's

Hoisin sauce is thick, glossy, and full of umami. It has a balance of sweet, salty, and tangy flavors that coat the chicken beautifully.

Yes, definitely. Try adding snow peas, carrots, baby corn, or bok choy for extra color and crunch.

Not typically. Hoisin sauce is more sweet than spicy, but you can add chili flakes or sriracha if you want a little heat.

What you need

• 1 lb skinless and boneless chicken thigh fillets chopped into bite-sized pieces
• 1/3 cup Hoisin sauce
• 2 cloves garlic peeled and crushed
• 1 medium brown onion sliced
• 1 tablespoon rice wine vinegar
• 1 tablespoon soy sauce
• 1/2 teaspoon ground ginger
• 1 tablespoon sesame oil
• 1 medium red capsicum/bell pepper deseeded and diced
• 4 cups broccoli florets from 2 heads of broccoli
• 2 teaspoons cornflour
• 2 tablespoons water
• 4 large eggs
• 1 teaspoon soy sauce
• 1 teaspoon sesame oil

Method

1. Combine the chicken with 2 tablespoons of the Hoisin sauce for 10 minutes at room temperature to quickly marinade.
2. Heat the sesame oil in a large wok (or cast iron skillet/frying pan) on medium-high heat. Add the chicken and stir fry until golden. Remove from the pan onto a warmed plate and set aside.
3. Increase to high heat and add the garlic and stir-fry for about 1 minute or until fragrant and golden. Add the onion, red capsicum/bell peppers and broccoli. Stir-fry for 2 minutes or until colours become vibrant. Return chicken to the pan with the remaining hoisin sauce, rice wine vinegar, soy sauce and ground ginger. Stir fry for a further 2 minutes.
4. Combine the cornflour and the 2 tablespoons of water together and add it to the stir fry to help thicken the sauce. Stir fry for a further 3 minutes until sauce has thickened, chicken has cooked through and vegetables are just tender (or cooked to your liking).
5. Whisk eggs and soy sauce together in a bowl. Heat a separate smaller skillet/pan with the oil. When beginning to steam, add the eggs and swirl them around the base to create a thin layer. Allow to bubble and fry for about 1-2 minutes until golden, and flip. Continue frying for a further minute until cooked through.
6. Break up the omelette and serve over the Hoisin Chicken with Steamed Rice.