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Roasted Chicken Breast in Plum Hoisin Sauce

Roasted Chicken Breast in Plum Hoisin Sauce

with Mashed Potato and Roasted Pak Choi
Recipe Development Team
Recipe Development TeamUpdated on July 10, 2026
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Calories
: 
523 kcal
Protein
: 
39.2g protein
Total
: 
40 minutes
Difficulty
: 
Medium
Allergens:
  • Soya

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

450 grams

Potatoes

2 unit(s)

Garlic Clove

2 unit(s)

Skin-On British Chicken Breasts

2 unit(s)

Pak Choi

2 unit(s)

Plum

10 grams

Chicken Stock Paste

30 grams

Hoisin Sauce

(Contains: Soya)

Not included in your delivery

75 milliliter(s)

Water for the Sauce

1 tsp

Sugar

20 grams

Butter

Energy (kJ)2188 kJ
Energy (kcal)523 kcal
Fat14.8 g
of which saturates6.9 g
Carbohydrate61.6 g
of which sugars16.9 g
Dietary Fibre8.8 g
Protein39.2 g
Salt1.9 g
Potassium996.8 mg
Calcium15.8 mg
Iron0.7 mg
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.
•Knife
•Large Saucepan
•Baking Tray
•Large Frying Pan
•Colander

Cooking Steps

1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Bring a large saucepan of water with 0.5 tsp salt to the boil for the potatoes. Chop the potatoes into 2cm chunks (peel first if you prefer). Peel the garlic cloves.

When boiling, add the garlic and potatoes to the water and cook until you can easily slip a knife through the potatoes, 15-20 mins.

While the potatoes cook, heat a drizzle of oil in a large frying pan on medium-high heat.

2

Once the oil is 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.

Transfer the chicken to a baking tray (skin-side up). Roast the chicken on the top shelf of your oven until the chicken is cooked, 18-25 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.

3

While the chicken cooks, trim the pak choi, then separate the leaves. Cut any larger leaves in half lengthways down the middle.

Halve the plums, remove the stone and slice each plum into 12 thin wedges.

When the chicken has had 10 mins in the oven, add the pak choi to the baking tray around the chicken breasts (not covering). Drizzle a little oil over the top, season and return to the oven for the remaining cooking time, 5-10 mins.

4

Give the pan a wipe then return to a medium-high heat, add the butter (see pantry for amount) and melt. Once melted, add the plums and fry, turning occasionally, until softened, 2-3 mins.

Pour in the water for the sauce, then stir in the sugar (see pantry for both amounts), hoisin sauce and the chicken stock paste. Bring to the boil, then reduce the heat slightly and gently simmer until thickened, 3-5 mins.

Add a splash of water if it thickens too much. Once cooked, set aside.

5

Once the chicken and pak choi are cooked, remove from your oven, cover the tray with some foil and leave to rest for 5-6 mins.

Meanwhile, once the potatoes and garlic are cooked, drain 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. Cover with a lid to keep warm.

Reheat the plum sauce with a splash of water if you need to.

6

Slice the chicken breasts widthways, and serve on plates alongside the veg and mash.

Spoon the plum hoisin sauce over to serve.

Enjoy!

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