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Pan Fried Chicken

Pan Fried Chicken

with Spring Onion Mash, Chinese Leaf and Plum Hoisin Sauce

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

Tags:Family Friendly
Allergens:CelerySoya

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time35 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

450 grams

Potato

2 unit(s)

Garlic Clove

2 unit(s)

Chicken Breast (skin-on)

120 grams

Chinese Leaf

1 unit(s)

Plum

1 unit(s)

Spring Onion

1 sachet

Chicken Stock Powder

(ContainsCelery)

1 sachet

Hoisin Sauce

(ContainsSoya)

Not included in your delivery

75 milliliter(s)

Water

1 tsp

Sugar

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1912 kJ
Energy (kcal)457 kcal
Fat8.0 g
of which saturates2.0 g
Carbohydrate55 g
of which sugars13.0 g
Protein45 g
Salt1.73 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Colander
Cutting board
Knife
Saucepan
Baking Tray
Frying Pan
Spoon
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

Halve the plums, remove the stone and slice the flesh of each plum into 12 thin wedges. Trim the spring onion and thinly slice. Heat a drizzle of oil in a frying pan on high heat. Add the Chinese leaf and stir-fry until it has softened, 3-4 mins. Remove the pan from the heat - you'll reheat later.

4

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.

5

Once the chicken 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.

6

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. Reheat the Chinese Leaf too. Pile the mash onto the plates, top with the chicken breast and share the Chinese leaf alongside. Spoon the hoisin plum sauce over the chicken and enjoy!