Fast hoisin stir-fry solves dry chicken
By CHRISTOPHER KIMBALL Christopher Kimball’s Milk Street Boneless, skinless chicken breast is the most-purchased cut of poultry in the U.S. But it’s easy to overcook it and it’s generally bland. A boldly flavored stir-fry can solve both problems. The cooks at Christopher Kimball’s Milk Street rely on a sauce built on savory-sweet hoisin. The fermented soy-based sauce hits several flavor notes at once. Mixing it with soy sauce and dry sherry for acidity balances its richness so it’s not cloying. They also thinly slice the chicken crosswise against the grain to shorten the ...