Coriander Velvet Chicken with Orange-Hoisin Sauce

By lorik

Ingredients

• FOR THE CHICKEN, WHISK:
• 1 large egg
• 1 Tbsp. water
• 2 tsp. cornstarch
• 1 1/2 tsp. ground coriander
• 1 tsp. brown sugar
• 1 tsp. Sriracha
• 1/2 tsp. kosher salt
• 1/4 tsp. black pepper
• 1 lb. boneless, skinless chicken breasts, cut into bite-sized pieces
• FOR THE SAUCE, WHISK:
• 1/4 cup hoisin sauce
• 1/4 cup dry sherry
• 2 Tbsp. orange juice concentrate
• FOR THE STIR-FRY, HEAT:
• 4 Tbsp. peanut oil, divided
• 1/4 cup chopped scallions
• 1 Tbsp. each minced fresh ginger and garlic
• 1 1/2 cups green beans, trimmed and cut into 1- to 2-inch pieces
• 1 cup carrot coins
• 1 cup sliced onions

Details

Servings 4
Adapted from cuisineathome.com

Preparation

Step 1

For the chicken, whisk together egg, water, cornstarch, coriander, brown sugar, Sriracha, salt, and pepper; stir in chicken. For the sauce, whisk together hoisin, sherry, and concentrate.
For the stir-fry, heat 2 Tbsp. oil in a wok or large sauté pan over high. Add half the chicken in a single layer (allowing much of the egg mixture to drip back into the bowl) and brown, without stirring, 1 minute. Stir-fry chicken until almost cooked through, 1–2 minutes more. Remove chicken from wok. Repeat process with remaining chicken. Quickly wipe out wok with paper towels.
Heat remaining 2 Tbsp. oil over high. Add scallions, ginger, and garlic; stir-fry 30 seconds. Add green beans; stir-fry 2 minutes. Add carrots; stir-fry 2 minutes. Add onions; stir-fry 2 minutes. Return chicken to wok; stir-fry 1 minute to heat through. Stir in hoisin mixture to coat.

Per serving: 393 cal; 19g total fat (4g sat, 8g mono, 6g poly); 120mg chol; 41mg sodium; 23g carb (3g fiber, 13g total sugars); 28g protein; 2mg iron; 61mg calcium