Sticky Hoisin Chicken
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Sticky Hoisin Chicken

Sticky Hoisin Chicken

with Buttery Steamed Rice

Freshly ground garlic packs the punch for tonight's chicken dinner! Oh, and did we mention it's also topped with sticky hoisin and crispy shallots... ya, we did that!


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

Preparation Time30 minutes
Cooking Time


serving amount

340 g

Chicken Breast Tenders

4 tbsp

Hoisin Sauce

(Contains Soy, Sesame, Mustard)

¾ cup

Jasmine Rice

2 unit

Green Onion

56 g

Crispy Shallots

(Contains Wheat)

1 unit


1 tbsp

Soy Sauce

(Contains Soy, Wheat)

2 tbsp

Ginger-Garlic Puree

0.06 tsp


7 g


113 g

Sugar Snap Peas

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

0.06 tsp


2 tbsp



Nutrition Values

Calories498 kcal
Energy (kJ)2085 kJ
Fat8 g
Saturated Fat10 g
Carbohydrate64 g
Sugar20 g
Dietary Fiber5 g
Protein43 g
Cholesterol124 mg
Sodium0 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.


Medium Pot
Measuring Cups
Measuring Spoons
Paper Towel
Large Non-Stick Pan


Cook rice

Before starting, wash and dry all produce. Add 1 cup (2 cups) water, 2 tbsp (4 tbsp) butter and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.Meanwhile, using a strainer, rinse rice until water runs clear.Add rice to the boiling water, then reduce heat to medium-low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)Remove from heat. Set aside, still covered.


Meanwhile, thinly slice green onions.Roughly chop cilantro.Trim snap peas.Peel, then cut carrot in half lengthwise, then into 1/4-inch half-moons.

Prep and cook chicken

Pat chicken dry with paper towels. Cut into 1-inch pieces. Heat a large non-stick pan over medium-high heat.When hot, add 1 tbsp (2 tbsp) oil, then chicken. Cook, turning occasionally, until golden-brown and cooked through, 5-6 min.** Transfer to a plate.

Finish stir-fry

Reheat the same pan over medium.When hot, add 1 tbsp (2 tbsp) oil, then carrots and snap peas. Cook, stirring often, until tender-crisp, 3-4 min.Stir in chicken, ginger-garlic puree, hoisin, soy sauce and 1/4 cup (1/2 cup) water.Bring to a boil, then reduce heat to medium. Cook, stirring occasionally, until sauce thickens slightly, 1-2 min. (NOTE: If sauce is too thick, add water, 1-2 tbsp at a time, until your desired consistency is reached.)

Finish and serve

Stir half the green onions into rice.Divide rice between bowls.Spoon stir-fry over rice.Sprinkle crispy shallots, cilantro and remaining green onions over top.

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