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Sticky Hoisin Chicken

Sticky Hoisin Chicken

with roasted broccoli and noodles

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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 roast chicken thighs and tender veg.

Tags:Dairy Free•Egg Free•Family Friendly
Allergens:Wheat•Sesame•Soya
Total Time50 minutes
Cooking Time30 minutes
Cooking difficultyMedium
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 piece

Garlic

1 piece

Onion

½ piece

Broccoli

2 sachet

Hoisin Sauce

(ContainsWheat, Sesame, Soya)

300 g

Udon Noodles

(ContainsWheat)

1 sachet

Sesame Seeds

(ContainsSesameMay be presentCereals containing gluten, Peanut, Nuts)

2 sachet

Soy Sauce

(ContainsWheat, Soya)

260 g

Diced Chicken Breast

Not included in your delivery

to taste

Water

to taste

Oil

to taste

Salt

to taste

Pepper

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kcal)489 kcal
Energy (kJ)2046 kJ
Fat8.24 g
of which saturates1.6 g
Carbohydrate59.67 g
of which sugars10.47 g
Dietary Fiber0 g
Protein42.55 g
Cholesterol0 mg
Salt4.52 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.
Utensils
Utensilsarrow down iconarrow down icon
•Grater
•Baking Sheet with Baking Paper
•Colander
Instructionsdownload icondownload iconPDF
Instructionsarrow up iconarrow up icon
download icondownload icon
1
  • Preheat your oven to 220°C/200°C fan/gas mark 7.
  • Peel and grate the garlic (or use a garlic press).
  • Halve, peel and chop the onion into wedges.
  • Cut half the broccoli (double for 4p) into florets (like small trees). Halve any large florets.
2
  • Pop the chopped broccoli and onion onto a large (lined) baking tray.
  • Drizzle with oil, season with salt and pepper and toss to coat.
  • When the oven is hot, roast on the middle shelf until veg is tender, 18-20 mins.
3
  • Boil a large pot of water for the udon noodles.
  • Add the noodles then lower heat to medium-high and cook until warmed through, 1-2 mins.
  • Once cooked, drain in a colander and pop back in the pot.
  • Drizzle with oil and stir through to stop them sticking together.

TIP: If you're in a hurry you can boil the water in your kettle.

4
  • Meanwhile, place a large pan on medium heat (no oil).
  • Once hot, add the sesame seeds and lightly toast, stirring regularly, 2-3 mins.
  • Once toasted, transfer to a small bowl and set aside.

TIP: Watch them like a hawk as they can burn easily.

5
  • Return the pan to medium-high heat with a drizzle of oil.
  • Add the chicken. Season with salt and pepper.
  • Fry 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.
  • Add hoisin sauce, soy sauce, garlic and 50ml water (double for 4p).
  • Lower heat and simmer until thickened, 2-3 mins.

TIP: Add a little water if needed.

6
  • When everything is ready, divide the noodles between your plates.
  • Top with the glazed chicken, roasted onion and broccoli.
  • Spoon over the remaining hoisin sauce from the pan.
  • Scatter over the toasted sesame seeds to finish.