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Easy prep

Hoisin Glazed Chicken

with Sautéed Vegetables & Sesame-Garlic Rice

Cooking time

25 minutes




880 /serving

Treat yourself to a sensational sweet-and-sour feast tonight with this satisfying trouble-free extravaganza. You’ll sauce up some tender chicken breasts with a sticky mélange of hoisin and one of our favourite signature spice blends; serve that flavour bomb over tender, garlicky white rice. On the side, you’ll dole out still-crunchy sautéed veggies, fragrant with ginger, scallions and a smattering of chopped peanuts. All that in less time than delivery.

We will send you:

  • 4 Chicken breasts
  • 450g Yu choy (or gai lan)
  • 200g Julienned carrots
  • 30ml Minced garlic
  • 30ml Ginger paste
  • 2 Scallions
  • 330g White rice
  • 120ml Hoisin sauce
  • 30ml Sesame oil
  • 50g Peanuts
  • 17g Memories of Shanghai spice blend (dehydrated vegetables, sea salt, seaweed, ginger, sunflower oil, lemongrass)

Contains: Peanuts, Sesame Seeds, Soy, Sulphites, Wheat

You will need:

Large pot
Large pan
Salt & pepper
Total Fat
30 g
Saturated Fat
5 g
850 mg
Total Carbs
100 g
13 g
53 g
9 g
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Cook the rice
In a large pot, combine the rice, 2 ½ cups water and a big pinch of salt; bring to a boil. Reduce the heat, cover and let simmer, 17 to 20 minutes, until the rice is tender and the water has been absorbed. Remove from the heat; add ½ the sesame oil and up to ½ the garlic (to taste). Stir to combine. Let sit, covered, for 5 minutes. Fluff the cooked rice with a fork and set aside in a warm spot.
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Toast the peanuts
While the rice cooks, heat a drizzle of oil in a large pan on medium. Add the peanuts and cook, stirring frequently, 1 to 2 minutes, until fragrant. Transfer to a plate. Wipe out and reserve the pan.
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Cook the chicken
In the same pan, heat a drizzle of oil on medium-high. Pat the chicken dry with paper towel; season with ½ the spice blend and S&P. Add the chicken* to the pan and cook, partially covered, 6 to 8 minutes per side. In the final 2 minutes of cooking, add the hoisin and 4 tbsp water and cook, spooning the sauce over the chicken, until cooked through and thoroughly glazed. Transfer the chicken and the sauce to a bowl. Wipe out and reserve the pan.
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Mise en place
While the chicken cooks, cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Cut off and discard the bottom ½ inch of the yu choy stems; cut the yu choy into 1-inch segments.
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Cook the vegetables
In the reserved pan, heat the remaining sesame oil on medium-high. Add the ginger, white bottoms of the scallions and remaining garlic; season with the remaining spice blend. Cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the yu choy and carrots. Cook, stirring frequently, 2 to 3 minutes, until the yu choy is tender. Add ½ the toasted peanuts and season with S&P to taste.
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Plate your dish
Divide the rice between your plates. Top with the vegetables and the chicken (slice beforehand if desired). Spoon any remaining sauce over the chicken. Garnish with as many of the green tops of the scallions as you’d like and the remaining toasted peanuts. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.