Hoisin Chicken
Simple, quick and delicious - this is the perfect midweek dinner! With juicy chicken, flavour-packed sauce and tasty greens, this recipe has everything you need for a healthy yet yummy dish.
There are a couple of unusual aspects to this recipe - the first being the inclusion of celery. This may put some people off but, trust me, as someone who doesn't like celery myself, it really works in this dish! The second thing which might sound a bit odd is the use of hoisin with tomato ketchup but the combo of sweet, sour and salty flavours work so well together.
Hoisin Chicken
Serves 4
oil
2 onions, sliced
4 garlic cloves, finely chopped
5cm ginger, grated
4 chicken breasts, cut into chunks
4 pak choi, roughly chopped
6 celery sticks, cut into chunks
3 tbsp hoisin sauce
1 tbsp tomato ketchup
1 tsp chilli flakes
1 tbsp soy sauce
Heat a large wok or frying pan over a high heat. Add a drizzle of oil to the pan followed by the chicken and fry for a minute, tossing to coat in the oil and to colour on each side. Add the onion and continue to cook until softened.
Add the garlic, ginger, celery and white parts of the pak choi followed by the hoisin sauce, ketchup, soy and chillli flakes. Add a splash of water and cook, stirring, for another minute. Continue to bubble away until the sauce has reduced as is coating the rest of the ingredients
Finally, add the green parts of the pak choi, stirring to wilt. Serve with either noodles or rice - or on it's own for a light lunch.
There are a couple of unusual aspects to this recipe - the first being the inclusion of celery. This may put some people off but, trust me, as someone who doesn't like celery myself, it really works in this dish! The second thing which might sound a bit odd is the use of hoisin with tomato ketchup but the combo of sweet, sour and salty flavours work so well together.
Hoisin Chicken
Serves 4
oil
2 onions, sliced
4 garlic cloves, finely chopped
5cm ginger, grated
4 chicken breasts, cut into chunks
4 pak choi, roughly chopped
6 celery sticks, cut into chunks
3 tbsp hoisin sauce
1 tbsp tomato ketchup
1 tsp chilli flakes
1 tbsp soy sauce
Heat a large wok or frying pan over a high heat. Add a drizzle of oil to the pan followed by the chicken and fry for a minute, tossing to coat in the oil and to colour on each side. Add the onion and continue to cook until softened.
Add the garlic, ginger, celery and white parts of the pak choi followed by the hoisin sauce, ketchup, soy and chillli flakes. Add a splash of water and cook, stirring, for another minute. Continue to bubble away until the sauce has reduced as is coating the rest of the ingredients
Finally, add the green parts of the pak choi, stirring to wilt. Serve with either noodles or rice - or on it's own for a light lunch.
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