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Sticky Hoisin Chicken Thighs

Sticky Hoisin Chicken Thighs

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

400 g

Chicken Thigh

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)

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)657 kcal
Energy (kJ)2751 kJ
Fat24.78 g
of which saturates5.98 g
Carbohydrate60.45 g
of which sugars10.54 g
Dietary Fiber0 g
Protein47.6 g
Cholesterol0 mg
Salt1.22 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 chicken, chopped broccoli and onion onto a large (lined) baking tray. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
  • Drizzle with oil. Season with salt and pepper and toss to coat.
  • When the oven is hot, roast on the middle shelf until the chicken is cooked through and veg is tender, 16-18 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
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 medium 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
  • Just before the chicken is ready, return your (now empty) pan to medium heat and pour in the hoisin sauce, garlic and 50ml water (double for 4p).
  • Bring to a simmer and allow to bubble away until slightly thickened, 2-3 mins.
  • When the chicken is cooked, transfer the thighs to the pan and turn to coat in the sauce until glossy, 1-2 mins.

TIP: Add a splash of water if it's a little dry.

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