Recipe of the Week!

February 3, 2010

Hoisin sauce is one of the best foodstuffs ever invented.  Sweet and tangy with just a little heat, it’s a viscous paste found in Chinese cuisine, and for me, it makes anything it touches 10 times better.  You can find it in the Asian food aisle at any supermarket.  I thought all brands were the same, but a few weeks ago, after realizing I did not have enough Hoisin for the dinner I was already in the midst of preparing, I ran down to the smaller market and the only Hoisin they had was “organic Hoisin sauce” from a local farm.  So I bought it, and it was awful – it was like salad dressing, not thick like Hoisin should be, and it had a horrible aftertaste.  So I highly recommend the brand in the photo, but any Asian-made import should be just as good.  The recipe that follows can actually be done two different ways – one for summer, one for colder weather.  For wintery months, instead of grilling the chicken, stir-fry it with the marinade and some scallions, and instead of making a sandwich, serve it over rice or lo mein noodles.  In warmer weather, this is one of the best sandwiches you’ll ever eat.  Make sure to include the scallions and extra Hoisin for toppings.  And surprisingly, a bit of mayo mixed with the Hoisin is delicious (on the sandwich, not in the stir-fry!)  So please enjoy this week’s Recipe of the Week!

Hoisin Chicken Sandwiches/Stir Fry

(serves 4)

  • 4 boneless skinless chicken breasts

  • 4 onion sandwich buns


  • ¼ cup honey

  • ¼ cup soy sauce

  • ½ cup Hoisin sauce

  • 1 garlic clove

  • ¼ teaspoon ginger

  • ¼ teaspoon dry mustard


  • cabbage

  • green onions, sliced

  • mayonnaise

  • Hoisin sauce

Cut chicken breasts into strips and set aside.  Mix together all sauce ingredients thoroughly and marinate chicken for at least 30 minutes.  Drain chicken, reserving marinade. Grill* for 5 minutes per side or until cooked through, basting with marinade.  Put the chicken on the onion buns and add desired toppings.  Eat!

* For stir-fry, heat 1 tbsp. oil in a wok or skillet over medium-high heat.  Cut chicken into smaller pieces and stir fry, with marinade, until cooked through.  Add scallions, toss.  Serve over rice or noodles.  Eat!



  1. I use this hoisin sauce to make turkey Asian lettuce wraps. Of course I cannot find the recipe off hand but it is fast, easy and super tasty.

    • Sounds great – I make tofu lettuce wraps and use Hoisin too. Like I said – Hoisin makes everything better!

  2. […] in this recipe). The plum sauce, which can be found in Asian markets, can be omitted in place of Hoisin sauce, which is easier to pick up at your usual supermarket. It should go without saying that this […]

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