Diabetic Gourmet Magazine
Login | Register Follow Diabetic Gourmet Magazine on Twitter Diabetic Gourmet Magazine on Facebook Diabetic Gourmet Magazine on Pinterest


Food and Dining
Print-Friendly Version

The Secret of Hoison Sauce

By Dana Jacobi

At the Chinese take-out place I order from, my favorite dish is a colorful stir-fry combining chicken, red and green peppers and walnuts. It contains water chestnuts, too, but what I love most is the flavor of its brown sauce.

I was determined to find out how they make this just-right sauce, which is not too salty or too gloppy, and is just a bit sweet, with a gentle hit of heat at the end. With patience, I eventually managed to communicate my desire to learn how this sauce is made, and one day I was briskly motioned to come behind the counter and stand in the doorway to watch as a cook tossed together my order of Shanghai Chicken with Walnuts.

The secret of the sauce was revealed when the cook added hoisin sauce to the usual seasoning trio of soy sauce, vinegar, and roasted sesame oil. Sometimes called Chinese ketchup or barbecue sauce by Americans, hoisin contains fermented soybeans, garlic, wheat flour and sugar, plus other flavorings. According to Bruce Cost, an expert on Asian cooking, star anise is the reason for its distinctive, rounded sweetness.

Americans know hoisin sauce as the chocolate-colored, jam-thick condiment used on the pancakes served with Peking Duck. Incorrectly, some also call it barbecue sauce, although it is only one of a blend of ingredients Chinese cooks use for flavoring roasted meats and poultry.

Hoisin sauce is not commonly used in stir-frying. The cook who makes my favorite take-out stir-fry uses it because its unique flavor fits the Shanghai taste for dishes that are a touch sweet. It also adds body, so the sauce does not require the amount of cornstarch typically used.

It may seem tedious, but do take time to cut all the ingredients into small pieces that are even in size. This ensures that the ingredients cook quickly but evenly. If you can find them (most likely at Chinese markets), fresh water chestnuts have more crunch than the canned version.

Shanghai Walnut Chicken

Makes 4 servings.


  • 2 Tbsp. Hoisin sauce
  • 1 Tbsp. reduced sodium soy sauce
  • 1 tsp. rice vinegar
  • 1/4 cup fat-free, reduced-sodium chicken broth
  • 1 Tbsp. cornstarch
  • 1/4 tsp. toasted sesame oil
  • 1 Tbsp. peanut or canola oil, divided
  • 3/4 lb. chicken cutlets, cut into 1/2 cubes
  • 1 green bell pepper, cut in 1/2 dice
  • 1 red bell pepper, cut in 1/2 dice
  • 1 green chile pepper, thinly sliced
  • 1 garlic clove, chopped
  • 1 can (8 oz.) diced or sliced water chestnuts, rinsed and drained
  • 1/4 cup coarsely chopped walnuts


  1. In a small bowl, combine the hoisin sauce, soy sauce, vinegar, broth and cornstarch. Mix in the sesame oil. Set the seasoning sauce aside.
  2. Set a wok or large frying pan over high heat. Drizzle in 2 teaspoons of the canola oil, swirling to coat the cooking surface. Stir-fry the chicken until it is white. Turn it out onto a plate.
  3. Add the remaining oil to the pan. Stir-fry the green, red, and chile peppers, and the garlic, for 2 minutes. Return the chicken to the pan. Add the water chestnuts and walnuts. Re-stir the seasoning sauce and add. Stir-fry until the chicken is cooked through. Serve immediately, along with cooked rice, preferably brown.

Per Serving:
247 calories
10 g. total fat (1 g. saturated fat)
17 g. carbohydrate
22 g. protein
5 g. dietary fiber
378 mg. sodium

Diabetic Exchanges: 3 Medium-Fat Meat, 2 Vegetable

Source: AICR

Page Options:

Print-Friendly Version Print-Friendly Version

Sponsored Links

Free Subscriptions

The following free subscriptions from Diabetic Gourmet Magazine will keep you informed, up-to-date, and well-prepared for healthful and exuberant diabetes living. Sign up today to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Fill out the form below and press the subscription button.
Your Email Address:
Subscriptions to Choose From:
The Diabetic Newsletter
The Diabetic News
Daily Diabetic Recipe
Diabetic Gourmet Contest Alert
Enter the security code shown shown:

Last Step - Click the button below!

We do not share, rent, or sell our lists to anyone. Period.
Read our terms and privacy policy.

Recipe Archive Menu

Home : Food and Dining : The Secret of Hoison Sauce

Special Magazine Offers: Diabetes Forecast | Diabetic Living | Diabetic Cooking | Diabetes Self-Management
Save up to 79% using these links. Click here for More Titles.

Click Here For More Information

Site Disclaimer / Terms And Conditions Of Use | Diabetes Advertising Information
Contents Copyright © CAPCO Marketing, LLC ® . All Rights Reserved.