Roasted Chicken Breast with Broccoli Florets in Plum Hoisin Sauce
with Spring Onion Mash and Roasted Bok Choy
This Roasted Chicken Breast with Broccoli Florets in Plum Hoisin Sauce is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
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 war 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.
Ingredients
450
Potatoes
2
Garlic Clove
2
Skin-On Chicken Breasts
2
Pak Choi
2
Plum
1
Spring Onion
10
Chicken Stock Paste
32
Hoisin Sauce
(Contains Soya)
200
Broccoli Florets
Not included in your delivery
1
Sugar
75
Water
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C and bring a large saucepan of water to the boil with 1/4 tsp salt. Chop the potatoes into 2cm chunks (peel first if preferred). Peel the garlic cloves. Add the potatoes and the garlic cloves to the boiling water and simmer until tender, 15-20 mins. Once cooked, drain in a colander and pop both 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 the bok choy and separate the leaves. Halve the plums, remove the stone and slice 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 and fry, turning them every min until softened, 2-3 mins. Pour in the water for the sauce 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. Enjoy!
Step 2 MOD: If you've added broccoli florets to your recipe, put the chicken in the oven then halve any large florets and pop onto another baking tray. Drizzle with oil and season with salt and pepper. Roast the broccoli on the middle shelf until the edges are crispy and slightly charred, 10-15 mins.
