Hoisin chicken and rice with tenderstem broccoli
A one-pot, family favourite which is easy to make and full of flavour
Hoisin chicken and rice with tenderstem broccoli
This recipe is from my second cookbook, The Slimming Foodie in One, which is a collection of 100 one-dish recipes, all under 600 calories.
I love to see which recipes everyone is most enjoying cooking from each book, and I could see early on in The Slimming Foodie Facebook community that this was a really popular one! It’s been particularly popular with families who have found that many fussy eaters have loved it!
Don’t have the cookbook yet? It’s available at many online retailers, independent bookshops and in the supermarkets. You can find it on Amazon too (click on the image below).
The most popular recipes on my blog have always been one-pot wonders, which is why I focused my second cookbook completely on one-pot recipes. Finding that magic combination of something which is simple to put together, cooks all in one pot, and popular with the whole family can be challenging.
This hoisin chicken and rice dish has been one of the most popular recipes from the book.
How long do I need to marinade the chicken for?
This recipe only calls for ten minutes of marinading time, which means that this is a quick and achievable meal for the end of a busy day.
If you want to add depth and complexity to this dish, or just have prep done in advance, you can marinade the chicken in the sauce overnight, which will give it a deeper flavour.
what other vegetables can i add to this dish, or serve alongside it?
If you want to add some extra greens into this dish, then quick cook vegetables such as green beans, asparagus or sugarsnap peas all complement it well.
If I’m making this for my family I will often cook some extra babycorns to serve alongside it. Cucumber ribbons also work well as a side dish.
I use 6 chicken thigh fillets in this dish (to serve 4), because they usually come in packs of 6, and they are easy to divide between 4- but please use your own discretion for your family- if everyone will want 2 each then use 8! I usually use chicken thigh fillets (chicken thighs with the skin and bones removed) when I use thighs in cooking. Personally I dislike having bones out, especially in a one-pot dish like this. I would remove the chicken skin anyway, as it wouldn’t go crispy in this dish, and adds a lot of extra calories. I also find ith thigh fillets that it’s much easier to trim away excess fat if you want to. Thigh fillets are also a more affordable way to buy higher welfare, free-range chicken.
Hoisin sauce is readily available in most supermarkets, and is a fantastic ingredient for adding quick and unchy flavour into dishes. This isn’t something that I would replace in this dish as it’s important to the overall flavour.
You can find rice wine in most larger supermarkets, and in specialist Asian supermarkets. The flavour that just a small amount can add to a dish like this is incredible! If you can’t get hold of it, the closest replacements would be dry sherry, Japanese mirin (but halve the amount to 1 tbsp), or at a push, a dry white wine. For a non-alcoholic option you could try apple juice or white grape juice, but this will change the overall flavour of this dish. It’s important to note that rice wine vinegar is not the same, and the vinegar may add a bit too much acidity to the dish.
More one-pot dishes to try:
Cheesy chorizo orzo
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Hoisin chicken and rice with Tenderstem broccoli
- 6 chicken thigh fillets fat trimmed and discarded
- spray oil
- 1 onion finely chopped
- 2 garlic cloves crushed
- 1 tbsp fresh ginger peeled and finely chopped
- 200 g basmati rice
- 450 ml hot chicken stock
- 200 g Tenderstem broccoli woody ends trimmed, cut into 2cm pieces
For the marinade
- 2 cloves garlic crushed
- 2 tbsp Shaoxing rice wine
- 3 tbsp hoisin sauce
- 2 tbsp dark soy sauce
- 1/4 tsp pepper
To serve (optional)
- red chilli finely chopped
- coriander leaves
- spring onions chopped
- cucumber ribbons
- Put all the marinade ingredients into a large bowl, mixtogether and add the chicken thigh fillets, coating themthoroughly in the marinade. Allow to marinate for at least10 minutes, or cover with clingfilm and leave for up to1 day in the refrigerator.
- Meanwhile, prepare and weigh out the other ingredientsso they are all ready to use.
- Spray a large, deep saucepan or flameproof pot (with a lid)with oil. Use tongs to lift the chicken from the marinade(reserve the marinade) and flash-fry the chicken over ahigh heat for 2 minutes on each side. Remove the chickenfrom the pan and set aside in a bowl.
- Add the onion, garlic and ginger to the pan with a littleextra spray oil and fry over a high heat for 1 minute.Add the rice to the pan, stir it in well, then pour in thehot stock, the reserved marinade and broccoli. Bring toa simmer, then place the chicken pieces on top of the rice.
- Cover the pan with a lid and simmer over a medium heatfor 15 minutes.
- After 15 minutes, remove the pan from the heat (leavingthe lid on) and allow to rest for 10 minutes. After this timethe rice should be perfectly cooked.
- Serve as it is, or with chopped red chilli, coriander leaves,chopped spring onions or cucumber ribbons if you like.