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Hoisin Chicken Stir-Fry

Hoisin Chicken Stir-Fry

with Hoisin Chicken Wrap and Zesty Salad

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We love good Chicken Stir-Fry to Chicken Wrap and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

The Nutritional Values table below is only for the dinner portion.

The Nutritional Values for the lunch portion are as follows; Serving Size: 328g KJ:1883.50 Kcal:452 Fat:17 Sat Fat:2 Carb:35 Sugar: 31 Protein: 39 Salt: 2

Allergens:EggGlutenMustardSesameSoya
Preparation Time30 minutes
Difficulty levelLevel 2
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

560 grams

Diced Chicken Breast

¼ pot(s)

Chinese 5 Spice

1 unit(s)

Red Pepper

½ unit(s)

Red Onion

2 unit(s)

Spring Onion

½ unit(s)

Ginger

1 clove

Garlic

1 bunch(es)

Coriander

2 unit(s)

Egg Noodle Nest

(ContainsEgg, Gluten)

1 unit(s)

Carrot

1 unit(s)

Baby Gem Lettuce

1 unit(s)

Lime

1 sachet

Mayonnaise

(ContainsEgg, Mustard)

2 sachet

Hoisin Sauce

(ContainsGluten, Sesame, Soya)

1 sachet

Soy Sauce

(ContainsGluten, Soya)

2 unit(s)

Wholemeal Tortilla

(ContainsGluten)
Nutritional information
Nutritional informationarrow down iconarrow down icon
Energy (kJ)1941 kJ
Energy (kcal)464 kcal
Fat3.0 g
of which saturates1.0 g
Carbohydrate65 g
of which sugars17.0 g
Protein45 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.
Instructionsarrow up iconarrow up icon
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1

Pop the diced chicken in a mixing bowl. Sprinkle over the Chinese 5 spice (careful not to use it all, it's quite strong!), mix well to coat the chicken, cover and set aside. IMPORTANT: Remember to wash your hands after handling raw meat!

2

Meanwhile, put a large saucepan of water with a pinch of salt on to boil for the noodles. Halve the pepper and discard the core and seeds. Slice into thin strips. Halve, peel and thinly slice the red onion. 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).

3

Meanwhile, trim the carrot and coarsely grate. Trim the root from the baby gem lettuce then half lengthways. Thinly slice widthways. Zest and halve the lime. Mix half of the lime zest into the mayonnaise. Transfer two portions of the cooked chicken to another small bowl and add a sachet of hoisin sauce. Mix well. Keep to one side, this is for your lunch!

4

Meanwhile, trim the carrot and coarsely grate. Trim the root from the baby gem lettuce then half lengthways. Thinly slice widthways. Zest and halve the lime. Mix half of the lime zest into the mayonnaise. Transfer two portions of the cooked chicken to another small bowl and add a sachet of hoisin sauce. Mix well. Keep to one side, this is for your lunch!

5

Add a splash of oil to your frying pan over medium high heat. Stir-fry the pepper and red onion until softened, 3 mins. Add the ginger and garlic, cook for 1 minute more, then add the remaining cooked chicken to the pan. Add in the noodles, soy, remaining lime zest and remaining hoisin sauce. Toss well and cook for another 2 mins to ensure everything is piping hot. TIP: Add a splash of water if you feel it needs loosening up a little. Finish the stir-fry with the spring onion, a squeeze of lime and a sprinkle of coriander. Enjoy!

6

Lay your tortillas out on your board and spread the limey mayo down the middle. Top with some shredded lettuce and grated carrot. Next, add the hoisin coated chicken you cooked earlier. Wrap up tightly, then wrap in foil and refrigerate. Eat the following day. Enjoy!