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Hoisin glazed chicken

Name: Hoisin glazed chicken
Cook time: 30 min
Yield: 4
Cuisine: Guangzhou, China

with charred broccolini and capsicum noodles stir fry

Ready in around 30 mins

RECIPE FACT:

The city was first named Guangzhou in 226, when the Wu state of the Three Kingdoms period set up a prefecture named there.

Nutritional Info:

Energy: 2381kj (570Kcal)
Protein: 36g
Carbohydrate: 63g
Fat: 24g
Contains: Gluten, Soy, Sesame

Serving Amount:

Serves 4 people

Cooking Instructions:

BEFORE COOKING:

Preheat the oven to 200°C fan bake. Boil the kettle.
1. TO PREPARE THE NOODLES AND VEGETABLES:

Place the udon noodles into a heatproof bowl and pour over boiling water from the kettle. Allow to sit for 5-6 mins then loosen gently with a fork. Drain well into a sieve. Peel the carrot, cut in half lengthways then finely slice in half-moon shapes. Trim the woody ends off the broccolini and cut in half. Cut the capsicums in half, remove the seeds then cut into ½ cm slices. Chop the coriander including the stalks and set aside.
2. TO COOK THE CHICKEN:

Line an oven tray with baking paper. Remove the free-range chicken thighs from their packaging and pat dry with a paper towel then cut each thigh into 4 even pieces. Place the chicken pieces onto the tray, drizzle with oil and season with salt and pepper. Bake in the oven for 8-10 mins. Drizzle the hoisin glaze onto the partially cooked chicken and turn a couple of time to coat all over. Bake for a further 10-12 mins or until the chicken is cooked through.
3. TO COOK THE VEGETABLES:

Heat a drizzle of oil in a non-stick frying pan – or a wok if you prefer- over a medium-high heat. Once hot add the carrots and broccolini and cook for 2-3 mins until charred. Add the capsicum slices, season with salt and pepper and cook for 1-2 mins. Add the noodles and cook for a further 1-2 mins. Pour the sweet vinegar sauce and stir fry until the noodles are coated.
TO SERVE:

Place the noodle stir fry into bowls then top with the hoisin glazed chicken. Top with cashews and crispy shallot and a sprinkle of coriander.