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Pan Fried Chicken

Pan Fried Chicken

with Spring Onion Mash, Roasted Bok and Plum Hoisin Sauce

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This Pan Fried Chicken, Mash & Hoisin Sauce is bursting full of flavours and make the perfect dinner night option, from HelloFresh. Cook up a fresh start!

Tags:Under 600 calories

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 Time35 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 pack(s)


2 unit(s)

Garlic Clove

2 unit(s)

Chicken Breast (skin-on)

2 unit(s)

Pak Choi

1 unit(s)


1 unit(s)

Spring Onion

1 sachet

Chicken Stock Powder

1 sachet

Hoisin Sauce


Not included in your delivery

75 milliliter(s)


1 tsp


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1989 kJ
Energy (kcal)476 kcal
Fat8.0 g
of which saturates2.0 g
Carbohydrate56 g
of which sugars14.0 g
Protein46 g
Salt2.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C, bring a large saucepan of water to the boil with 0.25 tsp of salt. Chop the potatoes into 2cm chunks (no need to peel). Peel the garlic clove(s). Add the potatoes and the garlic clove to the boiling water and simmer until tender, 15-20 mins. Once cooked, drain in a colander and pop back in your pan.


Next, pop a frying pan on medium-high heat (no oil). Season the chicken with salt and pepper. Once hot, lay the chicken in the pan skin-side down, fry until the skin Is golden, 5 mins. Turn, cook for 1 minute on the flesh side to seal the meat. IMPORTANT: Wash your hands after handling raw meat. Transfer to a large baking tray skin side up and roast on the top shelf of your oven until cooked, 15-20 mins.


Trim the root of the bok choy and separate the leaves. Halve the plums, remove the stone and slice the flesh of each plum into 12 thin wedges. Trim the spring onion and thinly slice. When the chicken has had 5 mins in the oven, add the bok choy to the baking tray, around the chicken breasts (not covering), drizzle a little oil over the top, season and return to the oven for the remaining cooking time, 10-15 mins.


Pop your frying pan back on medium high heat (no need to wash). Add a drizzle of oil if the pan is dry, then add the plums to the pan and fry, turning them every minute until softened, 2-3 mins. Pour in the water and add the sugar (see ingredients for both amounts), chicken stock powder and hoisin sauce. Bring to the boil, then reduce the heat slighly and gently simmer until thickened, 3-5 mins. TIP: Add a splash of water if it thickens too much. Once cooked, set aside.


Once the chicken and bok choy is cooked, remove from your oven, cover the tray with some foil and leave to rest for 5-6 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.


Once the potatoes are cooked and back in their pan, add the spring onion along with a knob of butter and splash of milk (if you have it). Season with salt and pepper and then mash. Cover with a lid to keep warm. Reheat the plum sauce with a splash of water if you need to. Pile the mash onto the plates, top with the chicken breast and share the bok choy alongside. Spoon the hoisin plum sauce over the chicken and enjoy!