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£1.05/100gPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
In a large bowl, mix the hoisin and soy sauces with the ginger, garlic, sesame oil and 3 tbsp water. Add the chicken and coat in the sauce. Chill, covered, for 15 minutes or up to 24 hours.
When ready to cook, heat the oven to 220ºC, gas mark 7. Spread the chicken out in a roasting tin with all the marinade and roast for 10 minutes. Take out of the oven and turn the chicken, basting in the sauce. Nestle in the plums, cut-side up, and roast for another 15 minutes. Turn the chicken again, basting with any roasting juices. Nestle in the pak choi and roast for a final 10 minutes until the chicken juices run clear and no pink meat remains (if at any point during cooking the sauce starts to dry out or blacken, add a splash of water to the tin).
Heat the rice according to pack instructions and serve with the chicken, plums and pak choi.
Leftovers, hoisin sauce. Spread over aubergine halves before roasting, or stir fry with pork strips for a quick midweek supper. Hoisin sauce can be stored in the fridge for up to 4 weeks after opening.
Typical values per serving when made using specific products in recipe
Energy | 2,450kJ/ 582kcals |
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Fat | 18g |
Saturated Fat | 3.8g |
Carbohydrates | 57g |
Sugars | 13g |
Fibre | 4g |
Protein | 45g |
Salt | 2.5g |
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