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Sticky Hoisin Chicken
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Sticky Hoisin Chicken

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.

Under 650 calories
Family Friendly
Total Time50 minutes
Cooking Time30 minutes


Serving amount

2 piece


1 piece


1 piece


2 sachet

Hoisin Sauce

(Contains Wheat, Sesame, Soya)

300 g

Udon Noodles

(Contains Wheat)

1 sachet

Sesame Seeds

(Contains Sesame May be present Cereals containing gluten, Peanut, Nuts)

1 sachet

Soy Sauce

(Contains Soya, Wheat)

260 g

Diced Chicken Breast

Not included in your delivery

to taste


to taste


to taste


to taste



Nutrition Values

Energy (kcal)508 kcal
Energy (kJ)2125 kJ
Fat8.6 g
of which saturates1.6 g
Carbohydrate62.3 g
of which sugars11.7 g
Dietary Fiber0 g
Protein44.5 g
Cholesterol0 mg
Salt2.81 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.




Boil the Broccoli
  • 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.

Get Prepped
  • 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.
Cook the Veg
  • 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.
Brown the Chicken
  • 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!

Glaze the Chicken
  • 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.

Dish Up
  • 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.