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Hoisin Chicken Stir-Fry

Hoisin Chicken Stir-Fry

with Red Pepper and Noodles

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3.4 / 4 Ratingout of 3910 ratings
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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:EggGlutenSoyaSesame
Preparation Time30 minutes
Difficulty levelLevel 2
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

280 grams

Diced Chicken Thigh

¼ pot(s)

Chinese 5 Spice

1 unit(s)

Red Pepper

½ unit(s)

Red Onion

2 unit(s)

Spring Onion

½ piece

Ginger

1 bunch(es)

Coriander

2 unit(s)

Egg Noodle Nest

(ContainsEgg, Gluten)

1 sachet

Soy Sauce

(ContainsGluten, Soya)

1 sachet

Hoisin Sauce

(ContainsGluten, Soya, Sesame)

1 clove

Garlic Clove

Nutritional information
Nutritional informationarrow down iconarrow down icon
Energy (kJ)2393 kJ
Energy (kcal)572 kcal
Fat13.0 g
of which saturates3.0 g
Carbohydrate65 g
of which sugars17.0 g
Protein50 g
Salt4.0 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensils
Utensilsarrow down iconarrow down icon
Mixing Bowl
Saucepan
Clingfilm
Cutting board
Grater
Knife
Sieve
Bowl
Frying Pan
Instructionsarrow up iconarrow up icon
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Marinate the Chicken
Marinate the Chicken
1

Put a large saucepan of water with a pinch of salt on to boil for the noodles. Pop the diced chicken in a mixing bowl. Sprinkle over the Chinese five spice (careful not to use it all, it's quite strong!), mix well to coat the chicken, cover with foil/clingfilm and set aside. IMPORTANT: Remember to wash your hands and equipment after handling raw meat!

Prep the Veggies
Prep the Veggies
2

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

Cook the Noodles
Cook the Noodles
3

Add the noodles to the pan of boiling water and cook for 4 mins. Once cooked, drain in a sieve, then run under cold water until they lose their heat. TIP: This is to stop them cooking anymore. Pop them back in the pan and cover with cold water to stop them sticking together.

Stir-Fry the Chicken
Stir-Fry the Chicken
4

While the noodles are cooking, heat a glug of oil in a frying pan (or wok) over high heat. Stir-fry the chicken until browned, 8-10 mins. TIP: If your pan is on the small side, 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 the Veggies
Add the Veggies
5

Add another splash of oil to your now empty pan (if it's dry) and lower the heat slightly. Stir-fry the pepper for 3 mins, then add the onion. Cook for another 2 mins, then add the chicken back into the pan. Add the ginger and garlic, cook for 1 minute more before draining the noodles again and adding them in too along with the soy sauce and hoisin sauce.

Finish and Serve
Finish and Serve
6

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!