Chicken with Hoisin Sauce

Another trip into the pages of Nigel Slater’s Real Fast Food for tonight’s dinner. We weren’t particularly faithful to the quantities, but the general method is the same. Nigel uses vegetable stock but there was none in the cupboard so we went for chicken instead.

  • 2 cloves of garlic
  • 2 chicken breasts
  • About 120g of button mushrooms
  • A head of broccoli
  • A healthy glug of dry sherry
  • A healthy slosh of soy sauce
  • 2 tablespoons of hoisin sauce
  • A few hundred millilitres of chicken stock
  • A couple of teaspoons of cornflour mixed in water

Begin by frying the chopped garlic in oil for a few seconds before adding the chicken which has been cut into chunks.Once the chicken is browned, add the chopped mushrooms and the broccoli florets and fry some more. Then add the chicken stock, sherry, soy sauce, hoisin sauce and let it simmer for about 10 minutes. Finally add your cornflour and water paste and simmer some more until it thickens. We had to add a little extra cornflour to get the consistency right.

The final dish was served up with some plain white rice which was great for mopping up the sticky sauce. I probably overcooked things but it didn’t seem to suffer for it, and we managed to kid ourselves that it was healthy because of all the mushrooms and broccoli!