Hoisin Chicken Stir-Fry
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Hoisin Chicken Stir-Fry

Hoisin Chicken Stir-Fry

with Ginger Veggies

Freshly ground ginger packs the punch for tonight's delicious stir-fry! Oh, and did we mention it's also topped with hoisin-baked chicken... ya, we did that!

Family Friendly

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time


serving amount

280 g

Chicken Thighs

227 g

Bok Choy, chopped

113 g

Carrot, julienned

1 unit

Garlic, cloves

¾ cup

Jasmine Rice

2 tbsp

Hoisin Sauce

(Contains Soy, Sesame, Mustard)

2 tbsp

Sweet Chili Sauce

30 g


28 g

Crispy Shallots

(Contains Sulphites, Wheat)

Not included in your delivery

1.5 tbsp


¼ tsp


0.06 tsp



Nutrition Values

Calories730 kcal
Fat23 g
Saturated Fat6 g
Carbohydrate91 g
Sugar18 g
Dietary Fiber4 g
Protein36 g
Cholesterol130 mg
Sodium900 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Large Non-Stick Pan
Paper Towel
Silicone Brush
Measuring Spoons
Medium Pot
Measuring Cups


Cook chicken

Before starting, preheat the oven to 450°F. Wash and dry all produce. Pat chicken dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Sear until golden-brown, 2-3 min per side. Transfer chicken to an unlined baking sheet. Brush half the hoisin sauce over tops of chicken. Bake in the middle of the oven until cooked through, 10-12 min.**

Cook rice

While chicken bakes, add 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) to medium pot. Cover and bring to a boil over high heat. Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.


While rice cooks, peel, then mince or grate garlic. Peel, then grate 1 tbsp ginger (dbl for 4 ppl).

Cook veggies

Heat the same pan (from step 1) over medium. When hot, add 1 tbsp oil (dbl for 4 ppl), then carrots, bok choy and ginger. Cook, stirring often, until veggies soften slightly, 3-4 min.

Finish stir-fry

Add sweet chili sauce, garlic, remaining hoisin sauce and 2 tbsp water (dbl for 4 ppl) to the pan. Cook, stirring often, until sauce thickens slightly, 1-2 min.**

Finish and serve

Thinly slice chicken. Fluff rice with a fork, then season with salt and stir to combine. Divide rice between bowls. Top with veggie stir-fry and chicken. Sprinkle crispy shallots over top.

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