Pan Fried Chicken
with Spring Onion Mash, Roasted Bok and Plum Hoisin Sauce
- Soya
Ingredients
1 unit(s)
Plum
32 grams
Hoisin Sauce
(Contains: Soya)
2 unit(s)
Skin-On British Chicken Breasts
1 sachet(s)
Chicken Stock Powder
2 unit(s)
Pak Choi
2 unit(s)
Garlic Clove
1 unit(s)
Spring Onion
450 grams
Potatoes
Not included in your delivery
1 tsp
Sugar
75 milliliter(s)
Water
Nutritional information
Instructions
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 minutes 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 is cooked, remove from your oven to a board, cover with foil and leave to rest for 5-6 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle. Meanwhile pop your bok choy on your chicken baking tray (no need to wash) and season with salt and pepper. Toss to coat in the oil arrange in in a single layer and roast in your oven until tender, 5-6 mins.
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!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the plum hoisin sauce, calling it delicious and a perfect complement to the tender chicken.
- Ease of prep: Customers found this recipe straightforward to follow, though some noted the timing could be tricky.
- Suggestions: Consider pan-frying or steaming the bok choy instead of roasting for better texture and flavour.
- Next-day meals: Several mentioned the dish doesn't reheat well, so it's best enjoyed fresh.
- Portions: Some felt the chicken breasts were too small or uneven in size for two people.
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