Hoisin Chicken with Sesame Potato

Hoisin Chicken with Sesame Potato

Ready in 50 minutes Serves 4 - 5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, December 9, 2018.




  • 800g potatoes
  • 1 pack potato spice mix
  • 1 Tbsp sesame oil
  • 2 baby bok choy
  • 1 broccoli
  • ¼ red cabbage


  • 1 pack chicken thighs
  • 1 Tbsp hoisin sauce
  • 2 spring onions
  • ½ cup water
  • Remaining hoisin sauce
  • 1 pack sesame seeds


  1. Cook potato Preheat oven to 220°C. Dice potatoes 2cm and toss with potato spice mix and sesame oil on a lined oven tray. Season and roast for about 20 minutes.
  2. Prep chicken and veggies Pat chicken dry and slice into 2cm strips. Place in a medium bowl with first measure of hoisin sauce, toss to coat and set aside to marinate. Separate bok choy leaves; cut broccoli into small florets; shred cabbage until you have about 2 cups worth and set aside separately.
  3. Cook veggies After potatoes have cooked for 20 minutes, add bok choy and broccoli to tray with potatoes and roast a further 5 minutes. Add cabbage and a drizzle of sesame oil to tray with veggies and roast a further 5 minutes until all veggies are tender.
  4. Cook chicken Thinly slice spring onions. Heat a small drizzle of oil in a large fry-pan on medium-high heat. Remove chicken from marinade, shaking off excess, and cook, in batches, for about 6 minutes or until cooked through. Turn often to ensure even cooking.
  5. Add water, remaining hoisin sauce and spring onions to pan with chicken and cook for about 1 minute until thickened. Sprinkle over sesame seeds and set aside to rest.
  6. Serve potato and veggies topped with chicken and a drizzle of sauce.

Nutritional Information

Energy 2694 kj
644 kcal
Protein 38.7g
Carbohydrate 42.4g
Fat 34.5g