Chinese Style Chicken in Plum Hoisin Sauce
with Spring Onion Mash and Peas
Inspired by a favourite Chinese takeaway dish, chicken is served with a sticky, sweet and savoury plum hoisin sauce. Hoisin contains Chinese Five Spice, rice vinegar and red miso which gives it its delicious sweet-umami flavour.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit(s)
Plum
450 grams
Potatoes
1 unit(s)
Spring Onion
2 unit(s)
Skin-On British Chicken Breasts
120 grams
Peas
30 grams
Hoisin Sauce
(Contains: Soya)
10 grams
Chicken Stock Paste
15 grams
Honey
Not included in your delivery
20 grams
Butter
75 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Bring a large saucepan of water to the boil with ½ tsp salt for the potatoes.
Halve the plums, remove the stone and chop the flesh into 4 pieces.
Chop the potatoes into 2cm chunks (no need to peel). Trim and thinly slice the spring onion.
When your pan of water is boiling, add the potatoes and cook until you can easily slip a knife through, 15-20 mins.
Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, lay the chicken into the pan, skin-side down. Season with salt and pepper. Fry until the skin is golden, 5-6 mins, then turn and cook for 1 min on the other side. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
Transfer the chicken to a baking tray, skin-side up, then roast on the top shelf of your oven until cooked, 12-15 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
Pop the (now empty) frying pan on medium-high heat with a drizzle of oil if needed.
Once hot, add the peas and stir-fry for 2-3 mins. Remove from the heat, then transfer to a bowl and cover to keep warm.
Meanwhile, return the frying pan to medium-high heat. Add the butter (see pantry for amount) and allow it to melt.
Once melted, add the plums and fry, turning occasionally, until softened, 2-3 mins.
Stir in the hoisin sauce, chicken stock paste, honey and water for the sauce (see pantry for amount). Bring to the boil, then lower the heat and simmer until thickened, 4-5 mins. Remove from the heat.
Meanwhile, drain the cooked potatoes in a colander and return to the pan, off the heat. Add a knob of butter and a splash of milk (if you have any) and mash until smooth.
Season with salt and pepper and stir in the spring onion. Cover with a lid to keep warm.
Once the chicken is cooked, remove from your oven, cover with foil and allow to rest for a couple of mins.
Taste the plum sauce and season with salt and pepper if needed. Add a splash of water if it's a little too thick.
Once rested, slice the chicken into 2cm thick slices and transfer to your plates. Spoon over the plum sauce.
Serve with the mash and peas alongside.
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