Glazed chicken and green vegetables

Glazed chicken and green vegetables


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About this recipe: A healthy stir-fry of crisp, fresh vegetables accompanies tender chicken in a Chinese-style sticky glaze for a meal that cooks in moments. Rice or quick-cook noodles make a good accompaniment. Delicious!

Jan Cutler

Serves: 4 

  • 2 tbsp hoisin sauce
  • 2 tbsp sherry or white wine vinegar
  • 2 tbsp dark soy sauce
  • 1 tbsp clear honey
  • 2 tsp toasted sesame oil
  • 300g mini chicken breast fillets, or skinless chicken breast fillets, cut into thick strips
  • 1 1/2 tbsp sunflower oil
  • 200g broccoli, cut into small florets
  • 1 leek, finely sliced
  • 100g small mange-touts

Prep:20min  ›  Cook:8min  ›  Ready in:28min 

  1. Preheat the grill to medium-hot and line the grill pan with a piece of lightly oiled foil. Mix together the hoisin sauce, sherry or vinegar, soy sauce, honey and sesame oil. Put the chicken fillets or strips into the grill pan in a single layer and brush two-thirds of the hoisin glaze over them. Cook for 3-4 minutes, turning over halfway through the cooking time (the chicken should be just cooked through; cut a piece in half to check).
  2. While the chicken is cooking, heat the sunflower oil in a wok or large, heavy-based nonstick frying pan. Add the broccoli and stir-fry for 2 minutes. Add the leek and stir-fry for 1 minute, then stir in the mange-touts and stir-fry all the vegetables for a further 2 minutes.
  3. Blend the remaining glaze with 4 tbsp water and add to the wok with the chicken. Cook for a further 2-3 minutes, stirring frequently, until the vegetables are tender and everything is hot.

Shopping tip

Hoisin sauce is a sweet and thick Chinese sauce made from fermented soya beans and flavoured with garlic, spices and chilli. It's readily available in most supermarkets.

…another idea

Glazed chicken salad pittas Cook the chicken as in step 1, basting with the remaining glaze after turning, then leave it to cool for a few minutes. Warm 4 large wholemeal or sesame-seed pitta breads under the grill for about 1 minute on each side, then split the breads in half widthways and gently open up each half to make pockets. Shred or tear 1/2 cos lettuce or 1 heart of romaine lettuce into small pieces, and thinly slice 2 plum tomatoes. Half-fill the pitta bread pockets with the lettuce and tomatoes, then drizzle 1 tbsp plain yoghurt into each. Add the glazed chicken strips and serve.

…speed it up

Instead of using individual vegetables, buy a bag of ready-prepared stir-fry vegetables. These are usually sliced so that all the vegetables take the same time to cook, and can be added in one go. Rinse before using.

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