One Pot Hoisin Chicken Breast and Mushroom Udon Broth
with Indonesian Style Spices, Fresh Green Veg, Honey and Soy
- Soya
- Wheat
- Cereals containing gluten
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.
Ingredients
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
60 grams
Hoisin Sauce
(Contains: Soya)
15 grams
Honey
20 milliliter(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
1 unit(s)
Pak Choi
220 grams
Udon Noodles
(Contains: Cereals containing gluten, Wheat)
Not included in your delivery
300 milliliter(s)
Boiling Water
Utensils
Instructions
a) Cut the young pea pods into thirds.
b) Peel and grate the garlic (or use a garlic press).
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. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
c) Fry until the chicken is browned, 4-5 mins.
d) Meanwhile, boil a half-full kettle.
a) Once browned, add the garlic to the chicken and cook for 30 secs more.
b) Stir in the hoisin sauce, 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.
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.
a) Taste and season with salt and pepper if needed.
a) Share the chicken noodle broth between your bowls.
