Chicken thigh fillets with hoisin and sweet potato
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Unrated
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Prep Time
15 mins
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Cook Time
20 mins
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Servings
4 serves
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Course
Main Course, Dinner
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Cuisine
Asian
Chicken thigh fillets with hoisin and sweet potato
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Saucy and utterly delicious with rice, these Chicken thigh fillets with hoisin and sweet potato make the perfect meal.
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Ingredients
- 1.2 kg chicken thighs approx 8, fillets
- 200 gm onion 1 medium, diced
- 4-500 gm sweet potato 1 medium, sliced into rings
- 150 gm hoisin sauce
- 40 ml Sweet soy sauce 2 Tblsp
- 20 ml soy sauce 1 Tblsp ( Chinese soy not Japanese, light
- 40 ml sesame oil 2 Tblsp
- 10 gm sugar 2 tsp
- 1 Tbsp ginger grated
- 2 cloves garlic crushed
- ½ bunch Coriander some leaves set aside, rest chopped
- 300 gm broccoli 1 medium head, cut into forettes
- 50 ml vegetable oil 2-3 Tblsp
- 1 lime 1-2 Tblsp, or 1/2 lemon juice
Accompaniments
- 2 cupc rice
Instructions
Chicken Marinade
- Put the hoisin sauce, soy, sweet soy, sesame oil, garlic, ginger and sugar into a large bowl big enough to hold all of the chicken too. Stir the sauce well then add the chicken. Turn it over to coat well and set aside.
- Cut the sweet potato into 3cm thick rings or chunks if you like. Put these into a steamer and steam until just tender. You can also microwave them until just tender if you do not have a steamer
- If you would like to eat this with rice, this is the time to put that on too. Wash 2 cups of rice in cold water and drain well. Put into a pot that has a fitting lid. Add 3 cups of cold water and a pinch of salt. Put the pot on a medium heat and bring up to the boil. When it boils stir and then add the lid. Turn off the heat and let it sit for 10 minutes without opening the lid
Finishing the hoisin chicken
- Using tongs remove the chicken from the marinade wiping excess off, on the side of the bowl. Put the chicken into another bowl. Reserve the left over sauce.
- Heat a large fry pan until hot. Add 20 ml of vegetable oil and start adding the chicken in a single layer. Cook until coloured on one side then turn over ( 2 to 3 minutes). The chicken does not need to be cooked through. Continue until all of the pieces are done.
- When the chicken is sealed on both sides put it back into the sauce bowl with the leftover marinade. You will need to add a bit more oil to each batch as you fry. If the pan starts to burn wipe it out with some kitchen paper and turn it down just a little
- Turn the heat to medium low and pour back all of the chicken and the leftover (uncooked) sauce into the frypan and 1 cup of water. Let the suace just come to a boil. Turn the chicken over and shake the pan a bit
- Add the sweet potato, onion and broccoli, and chopped coriander. Put a lid in the frypan and steam for 5 - 6 minutes or until the chicken is cooked through when tested
- Add the lemon or lime juice. Test for salt and serve with rice or with a salad if you want to skip rice. serve with coriander leaves
Notes
- Be sure to only steam the sweet potato till only just tender when pierced
- The broccoli will also overcook if left in too long
- This dish is perfect for meal prep. It will last in containers for 4 days in the refrigerator and reheats well in the microwave
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