HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconRoasted Chicken Breast In Plum Hoisin Sauce
Roasted Chicken Breast in Plum Hoisin Sauce

Roasted Chicken Breast in Plum Hoisin Sauce

with Spring Onion Mash and Roasted Bok Choy

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This Roasted Chicken Breast in Plum Hoisin Sauce is bursting full of flavours and makes 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

450 grams


2 unit(s)

Garlic Clove

2 unit(s)

Chicken Fillet (skin-on)

2 unit(s)

Pak Choi

2 unit(s)


1 unit(s)

Spring Onion

10 grams

Chicken Stock Paste

1 sachet

Hoisin Sauce


Not included in your delivery

1 tsp


75 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1996 kJ
Energy (kcal)477 kcal
Fat8.0 g
of which saturates2.0 g
Carbohydrate58 g
of which sugars18.0 g
Protein46 g
Salt2.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Frying Pan
Baking Tray
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C and bring a large saucepan of water to the boil with 1/4 tsp of salt. Chop the potatoes into 2cm chunks (peel first if preferred). Peel the garlic cloves. 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 into your pan.


While the potatoes cook, 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 min on the flesh side to seal the meat. IMPORTANT: Wash your hands after handling raw chicken and its packaging. Transfer to a large baking tray, skin-side up, and roast on the top shelf of your oven until cooked, 15-20 mins.


Trim 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 and thinly slice the spring onion. When the chicken has had 10 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, 5-10 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 paste and hoisin sauce. Bring to the boil, then reduce the heat slightly 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 are 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.


Add the spring onion to the cooked potatoes and garlic along with a knob of butter and splash of milk (if you have any). Season with salt and pepper and then mash together. Cover with a lid to keep warm. Reheat the plum sauce with a splash of water if you need to. Slice the chicken breasts widthways, and serve on plates alongside the veg and mash. Spoon the plum hoisin sauce over to serve.