Sweet Spiced Hoisin Chicken
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Sweet Spiced Hoisin Chicken

Sweet Spiced Hoisin Chicken

with charred baby corn, carrot and jasmine rice

This sweet spiced hoisin chicken is a saucy, slightly spicy stir-fry with tender charred veg and succulent chicken. A sprinkling of scallion over the top ties the whole dish together.

Under 650 calories
Family Friendly
Protein Rich
Climate Conscious
Total Time20 minutes
Cooking Time25 minutes


Serving amount

260 grams

Diced Chicken Breast

2 sachet(s)

Sweet Chilli Sauce

1 sachet(s)

Garlic, Ginger & Lemongrass Paste

2 sachet(s)

Hoisin Sauce

(Contains Wheat, Sesame, Soya)

2 sachet(s)


(Contains Celery)

150 grams

Jasmine Rice

150 grams

Baby Corn

1 unit(s)


2 unit(s)


1 sachet(s)

Thai Style Spice Mix

Not included in your delivery

to taste


to taste


to taste


to taste



Nutrition Values

Energy (kJ)2362 kJ
Energy (kcal)565 kcal
Fat5.7 g
of which saturates1.5 g
Carbohydrate91.1 g
of which sugars23.8 g
Dietary Fiber0.1 g
Protein38.2 g
Cholesterol0 mg
Salt2.1 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.


Pan with Lid
Pot with Lid


Cook the Rice
  • Pour 300ml cold salted water (double for 4p) into a medium pot with a tight-fitting lid.
  • Stir in the rice and bring to the boil.
  • Once boiling, lower the heat to medium, cover with the lid and cook for 12 mins.
  • Once cooked, remove the pot from the heat.
  • Keep covered for another 12 mins or until ready to serve (the rice will continue to cook in its own steam).
Chop the Veg
  • Halve the corn widthways.
  • Trim the carrot, then halve lengthways (no need to peel). Chop into 1cm wide, 5cm long batons.
  • Meanwhile, trim and thinly slice the scallion.
Char the Veg
  • Place a large pan over high heat with a drizzle of oil.
  • Once hot, fry the carrot and corn until tender, 4-5 mins. 
  • Reduce the heat to medium-high, add a splash of water, cover and cook for 3-4 mins. Season to taste with salt and pepper.
  • Remove from the pan, cover and set aside.
Fry the Chicken
  • Wipe and return the pan to medium-high heat with a drizzle of oil.
  • Once hot, add the chicken and season with salt and pepper.
  • Fry until golden brown on the outside 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 packaging used to keep it fresh.

Make the Sauce
  • When the chicken has 1 min left to cook, add the Thai spice and lemongrass paste to the pan.
  • Then stir through the sweet chilli sauce, hoisin sauce, ketchup and 25ml water (double for 4p). Cook for 30 secs.
  • Add another splash of water to loosen the sauce if you feel it's too thick. Season to taste with salt and pepper
Finish and Serve
  • Divide the rice between plates.
  • Serve the sweet chilli chicken and pan-fried veg alongside.
  • Sprinkle over the sliced scallion.
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