HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconHoisin Chicken Stir Fry
Hoisin Chicken Stir-Fry

Hoisin Chicken Stir-Fry

with Red Pepper and Noodles

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The wonderful Rick Stein is one of André’s favourite chefs. Watching Rick’s show one evening, he was very taken with a cracking-looking Shanghai-style pork belly. Inspired (and ravenous), André was dismayed to find he had no pork but wasn't going to let a little thing like that stand between him and a delicious dinner and this Shanghai-style chicken stir-fry was born. Never have we been happier about an understocked fridge!

Allergens:EggCereals containing GlutenSoya

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

280 grams

Diced Chicken Thigh

¼ pot(s)

Chinese Five Spice

1 unit(s)

Red Pepper

1 unit(s)

Red Onion

2 unit(s)

Spring Onion

½ piece


1 bunch(es)


2 unit(s)

Egg Noodle Nest

(ContainsEgg, Cereals containing Gluten)

1 sachet

Soy Sauce

(ContainsCereals containing Gluten, Soya)

2 sachet

Hoisin Sauce


1 clove

Garlic Clove

1 pack(s)

Green Beans

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2540 kJ
Energy (kcal)607 kcal
Fat16.0 g
of which saturates4.0 g
Carbohydrate74 g
of which sugars23.0 g
Protein42 g
Salt4.83 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Mixing Bowl
Cutting board
Garlic Press
Frying Pan
Instructionsarrow up iconarrow up icon
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Put a large saucepan of water with 0.5 tsp of salt on to boil for the noodles. Pop the diced chicken in a mixing bowl. Sprinkle over the Chinese 5 spice (careful not to use it all, it's quite strong!), and season with salt and pepper. Mix well to coat the chicken, cover and set aside. IMPORTANT: Remember to wash your hands after handling raw meat!


Meanwhile, halve the pepper and discard the core and seeds. Slice into thin strips. Trim the green beans then chop into thirds. Halve, peel and thinly slice the red onion into half moons. Trim the spring onions and thinly slice. Peel and grate the ginger and garlic (or use a garlic press). Roughly chop the coriander (stalks and all).


Add the egg noodle nests to the pan of boiling water. Stir to separate, then cook for 4 mins. Once cooked, drain in a colander, then run under cold water until they lose their heat. Pop them back in their pan, fill with cold water and set aside.


While the noodles are cooking, heat a splash of oil in a frying pan (or wok) over high heat. Stir-fry the chicken until browned, 8-10 mins. Tip: If necessary, cook the chicken in batches to make sure the meat doesn't stew. Once cooked, transfer the chicken to a bowl and set aside. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.


Add another splash of oil to your now empty pan (if it's dry) and lower the heat slightly. Add the pepper and green beans and stir-fry until starting to soften, 3-4 mins. Add the red onion and cook for another 2 mins, then add the chicken back into the pan. Add the ginger and garlic and cook for 1 minute more. Drain the noodles and add them to the pan along with the soy sauce, hoisin sauce and a splash of water to loosen.


Toss well, to make sure all the ingredients are combined and cook for another 2 mins to ensure the noodles are piping hot. Finish the stir-fry by adding the spring onion and as much coriander as you like, then serve immediately. Enjoy!