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One Pot Hoisin Chicken Breast and Mushroom Udon Broth
One Pot Hoisin Chicken Breast and Mushroom Udon Broth

One Pot Hoisin Chicken Breast and Mushroom Udon Broth

with Indonesian Style Spices, Fresh Green Veg, Honey and Soy

Recipe Development Team
Recipe Development TeamPublished on August 26, 2025
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Hoisin contains Chinese Five Spice, rice vinegar and red miso which gives it its delicious sweet-umami flavour. In this dish, we're using hoisin sauce to add a sweet and salty depth of flavour to the clear broth alongside chicken and mushrooms.

Tags:
Calorie Smart
•Low Carb
•High Protein
Allergens:
Cereals containing gluten
•Wheat
•Soya

The quantities provided above are averages only.

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 war 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.

Total25 minutes
Active 20 minutes
DifficultyEasy

Ingredients

serving amount

80 grams

Young Pea Pods

2 unit(s)

Garlic Clove

240 grams

Diced British Chicken Breast

80 grams

Sliced Mushrooms

1 sachet(s)

Indonesian Style Spice Mix

1 unit(s)

Pak Choi

220 grams

Udon Noodles

(Contains: Cereals containing gluten, Wheat)

60 grams

Hoisin Sauce

(Contains: Soya)

20 milliliter(s)

Soy Sauce

(Contains: Cereals containing gluten, Wheat, Soya)

15 grams

Honey

Not included in your delivery

300 milliliter(s)

Boiling Water

Nutritional information

Energy (kJ)1704 kJ
Energy (kcal)407 kcal
Fat3.8 g
of which saturates0.9 g
Carbohydrate51.5 g
of which sugars19.1 g
Dietary Fibre6.5 g
Protein40.6 g
Salt3.1 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Garlic Press
•Kettle
•Large Saucepan

Cooking Instructions and Tips

Get Prepped
1

a) Cut the young pea pods into thirds.

b) Peel and grate the garlic (or use a garlic press).

Fry the Chicken
2

a) Heat a large saucepan on medium-high heat with a drizzle of oil.

b) Once hot, add the diced chicken and mushrooms. Sprinkle in the Indonesian style spice mix and season with salt and pepper.

c) Fry until the chicken is browned, 4-5 mins. 

d) Meanwhile, boil a half-full kettle.

Simmer Simmer
3

a) Once browned, add the garlic to the chicken and cook for 30 secs more.

b) Stir in the hosin paste, honey, soy and boiling water (see pantry for amount). 

c) Bring to the boil, then lower the heat and simmer until the chicken is cooked through, 5-6 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Add the Noodles
4

a) Meanwhile, trim the pak choi, then thinly slice widthways.

b) Once the chicken is cooked, add the young pea pods, udon noodles and pak choi to the broth. Simmer until hot and wilted, 1-2 mins.

c) Use a fork to gently separate the noodles.

Finishing Touches
5

a) Taste and season with salt and pepper if needed.

6

a) Share the chicken noodle broth between your bowls.

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