Sticky Hoisin Chicken
with broccoli and noodles
Hoisin is a thick, sweet and salty sauce popular in Cantonese cuisine. It's most commonly used to marinate meat or poultry which is why in this recipe it pairs perfectly with succulent chicken and tender veg.
(Contains Wheat, Sesame, Soya)
(Contains Sesame May be present Cereals containing gluten, Peanut, Nuts)
(Contains Soya, Wheat)
Diced Chicken Breast
Not included in your delivery
- Boil a pot of salted water for the broccoli.
- Cut the broccoli into florets. Halve any large florets.
- Once the water is boiling, add the broccoli and cook until just tender, 3-5 mins.
- Once cooked, drain in a colander. Drizzle with a little oil and season with salt and pepper. Cover to keep warm.
TIP: If you're in a hurry you can boil the water in your kettle.
- Meanwhile, peel and grate the garlic (or use a garlic press).
Halve, peel and thinly slice the onion.
- Place a large pan over medium heat (no oil).
- Once hot, add the sesame seeds and toast, stirring regularly, 2-3 mins.
- Once toasted, transfer to a small bowl and set aside.
- Return the pan to medium-high heat with a drizzle of oil.
- Add the onion and garlic to the pan and fry until softened, stirring occasionally, 4-5 mins.
- Add the chicken. Season with salt and pepper.
- Fry the chicken until golden and cooked through, 8-10 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to vacuum packing used to keep it fresh. It will still taste delicious once cooked!
- Add the hoisin sauce, soy sauce, garlic and 75ml water (double for 4p).
- Simmer until thickened, 3-4 mins.
- Carefully separate the noodles then add them to the pan and gently toss in the sauce until softened, 1-2 mins.
- Add the broccoli to the pan.
- Season to taste with salt and pepper.
TIP: Add a splash of water to loosen the sauce if needed.
- When everything is ready, divide the noodles between bowls.
- Spoon over the remaining hoisin sauce from the pan.
- Finish with a scattering of toasted sesame seeds.