Get your wok sizzling! In this dish, you'll smother tender British chicken thighs with sweet, fiery hoisin sauce and serve them on wholewheat sesame noodles with garlicky greens. Hao chi (delicious)!
Prep Time
25 min
Cuisine
Chinese
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Heat a large, wide-based pan (preferably non-stick with a matching lid), with a drizzle of vegetable oil over a high heat
Once hot, add the chicken thighs with a generous pinch ofboth salt and pepper and cook for 3 min on each side or until they're browned
2
Meanwhile, peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger
Cut a few chilli rounds (set them aside for garnish) then cut the remaining redchilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely
Peel and finely chop (or grate) the garlic
3
Boil a kettle
Once the chicken has browned, reduce the heat to medium-low and add a splash of water and cook, covered for 10 min or until the chicken is cooked through (no pink meat!)
4
While the chicken is cooking, add the wholewheat noodles to a pot and cover them with boiled water until they're fully submerged
Bring to the boil over a high heat and cook for 5-7 min or until tender with a slight bite, then drain and set aside in a bowl and reserve the pot for later
5
Rip the leaves off the spring greens, discard the tough stalks, then layer the leaves over each other, roll them up and slice into thin strips
Trim, then slice the spring onions finely
6
Once the chicken is cooked, remove the pan from the heat and shred the chicken apart with two forks – this is known as 'pulling'
Once pulled, return the pan to a medium heat and add the chopped ginger, chopped chilli (can't handle the heat? Go easy!), hoisin sauce, half the soy sauce and 50ml [75ml] water and cook for 3-4 min or until the chicken is coated in a sticky sauce – this is your pulledhoisin chicken
7
Meanwhile, return the reserved pot to a medium heat with a drizzle of vegetable oil
Once hot, add the sliced spring greens, chopped garlic and a generous pinch of salt and cook for 1 min or until starting to wilt
Add a splash of water and cook, covered, for 2 min or until completely wilted, then stir in the cooked noodles, toasted sesame oil and remaining soy sauce – these are your sesame noodles
8
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