Sticky Hoisin Chicken Thighs

Name: Sticky Hoisin Chicken Thighs with roasted broccoli and noodles
Total time: 50 min
Yield: 2
Cuisine: Asian
Ingredients: 400 grams Chicken Thigh; 1 unit(s) Garlic; 1 unit(s) Onion; ½ unit(s) Broccoli; 2 sachet(s) Hoisin Sauce; 300 grams Udon Noodles; 1 sachet(s) Sesame Seeds; to taste Water; to taste Oil; to taste Salt; to taste Pepper

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

The quantities provided above are averages only.

Total50 minutes

Cooking Time30 minutes

DifficultyMedium

Ingredients

Serving amount

400 grams

Chicken Thigh

1 unit(s)

Garlic

1 unit(s)

Onion

½ unit(s)

Broccoli

2 sachet(s)

Hoisin Sauce

300 grams

Udon Noodles

1 sachet(s)

Sesame Seeds

Not included in your delivery

to taste

Water

to taste

Oil

to taste

Salt

to taste

Pepper

Nutrition Values

Energy (kcal)657.4 kcal

Energy (kJ)2750.6 kJ

Fat24.8 g

of which saturates6 g

Carbohydrate60.4 g

of which sugars10.5 g

Protein47.6 g

Salt1.2 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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Grater

•Baking Sheet with Baking Paper

•Colander

Cooking Steps

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.

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.

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.

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.

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.

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.