Day 3 – Countdown to Christmas 2013 Crunchy Asian Hoisin Chicken over Brown Rice

  • Author: The Kitchen Whisperer

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  • 4 cups cooked brown rice (I cooked mine in chicken stock), warmed
  • 3 boneless, skinless chicken breasts cut into small chunks (about 1” long by 1/2” wide)
  • 34 Tbl toasted sesame oil (can use regular sesame oil if you can’t find toasted)
  • 2 cups sliced cremini mushrooms
  • 1 Tbl grated fresh ginger
  • 1 Tbl minced garlic
  • 1/4 cup Hoisin sauce
  • 2 tsp rice vinegar
  • 2 1/2 cups shredded cabbage
  • 3/4 cup grated carrots
  • 1 cup minced water chestnuts
  • 4 scallions, chopped (white and green parts) plus extra for garnish
  • Sesame seeds


  1. Place a medium stainless skillet (not nonstick) over medium heat.
  2. Add in the sesame oil and heat for about 30 seconds.
  3. Add in the ginger and garlic and cook for about 30 seconds.
  4. Add the chicken, stir and cook for ~3-4 minutes per side or until the chicken is just about done.
  5. Add the mushrooms, water chestnuts and cook for about 2 minutes, stirring around.
  6. Add in the rice vinegar and Hoisin and stir to coat the chicken.
  7. Test the chicken to ensure it’s at 165F, cooked all the way through.
  8. Remove the skillet from the heat.
  9. In a bowl place 1 cup of brown rice and spread it out evenly.
  10. Add some of the cabbage and carrots.
  11. Top with a 1/2-3/4 cup of the chicken mixture.
  12. Garnish sesame seeds and chopped scallions.
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