For an easy family meal, you can’t go past this sticky hoisin chicken. Tender chicken is generously coated in a moreish sauce, then served on fried rice.
The chicken is super tasty, and we continue that trend by pairing with fried rice rather than regular old boring rice!
The sauce for the chicken doubles as a sauce for the rice, saving you time and adding plenty of flavour.
You can hide a lot of veggies in fried rice too, and brown rice works perfectly. I like to use the microwave pouches for this recipe – they work better than freshly cooked rice and I rarely have leftover rice just sitting in the fridge (if you do, you could use this instead).
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For an easy family meal, you can’t go past this sticky hoisin chicken. Tender diced chicken is generously coated in a moreish sauce, then served on fried rice (with plenty of veggies!).
Crush garlic. Place in a jug and add soy sauce, hoisin sauce, sugar, vinegar, oil and ginger. Whisk until well combined. Remove 5 Tbsp sauce into a separate smaller bowl and set aside (this is for the fried rice). Whisk cornflour and water into the jug of sauce (for the chicken).
PREPARE CHICKEN AND RICE
Dice chicken into 2cm / 0.8in pieces and season with a little salt and pepper. Microwave rice according to instructions on packet. Cut broccoli into small pieces. Finely slice spring onions into rounds.
Heat oil in a large frying pan on high. Add chicken and stir fry until browned all over. Reduce heat to medium, then add sauce (the one in the jug) and leave to simmer while you cook the fried rice. Keep an eye on it - once sauce has thickened nicely, reduce heat to low to keep warm (add a splash of water if sauce thickens too much).
Heat 1/2 teaspoon of the oil in a large wok on high. Quickly scramble eggs then remove onto a plate. Add remaining 1 1/2 teaspoons oil, then stir fry broccoli and mixed veggies until broccoli is tender and veggies have defrosted. Add rice and reserved sauce and stir fry for 2 minutes. Stir through egg and spring onions.
Divide fried rice between warmed serving bowls. Top with chicken and sauce, then sprinkle with sesame seeds.
WINE MATCH: An off-dry Riesling.
GLUTEN-FREE OPTION: Use gluten-free soy sauce. If you can’t find gluten-free hoisin sauce, use gluten-free oyster sauce instead. Make sure you choose gluten-free cornflour.
INGREDIENT SWAPS / NOTES: Most veggies work well in the fried rice - throw in whatever you have in your veggie drawer that needs using up.
STORING AND REHEATING: Store individual portions in the fridge and reheat in the microwave (great for an easy lunch). Alternatively, store and reheat the chicken and rice separately so that the rice doesn’t absorb as much of the sauce.