The book suggests you brown the chicken in different pans, then combine them, and I’m not sure I find that necessary, if you use a large enough pan. In a 12” cast iron, I started with the veggies, pushed them over and still had room to brown the chicken. This may be my deep desire to not clean another dish over doing something correctly

She includes a recipe for homemade Hoisin Sauce which I will include here, but I used a store-bought version (I used the Gyoza sauce from TJ’s because I had it) and I thought it was great.

Hoisin generally contains gluten. If you eat gluten-free, there's a homemade option below.

Adapted from It’s All Good.