Creamy Asian Chicken Stir Fry

Author: Canadian Living

  • Portion size 4 servings
  • Credits : Emily Sturgeon


  • 3 tablespoons hoisin sauce
  • 4 tablespoons chili garlic sauce
  • 250 mL 35% cream
  • 1/4 cup grated Parmesan cheese
  • 1 onion diced
  • 2 tablespoons olive oil
  • 3 cups chopped vegetables (broccoli, red peppers, mushrooms, cauliflower, etc)
  • 3 chicken breasts (or shrimp or scallops)


Heat oil in a large skillet or wok. Add the vegetables and stir fry until softened slightly (not browned). Remove to a warm bowl. Repeat with chicken, ensuring all pieces are completely cooked. Return vegetables to the skillet. Add chilli garlic sauce and Hoisin sauce. Stir gently and simmer for 5 more minutes. Add the cream and parmesan and allow to simmer for about 3 minutes until the cream has thickened slightly. Serve on rice, pasta, or brown rice vermicelli.
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Creamy Asian Chicken Stir Fry