Skip to content

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok

Latest updates on our stores and services. Learn More

Hoisin-Glazed Chicken Soup with Five-Spice Broth and Sweet Chili Sauce https://www.metro.ca/userfiles/image/recipes/soupe-hoisin-bouillon-chili-10716.jpg PT30M PT25M PT55M
Preheat the oven to 400°F.In a large pan, heat 1/2 of the oil over medium-high heat.Cook chicken, turning once, until browned - around 8 minutes.Place chicken on a baking sheet lined with parchment paper.Brush the chicken with hoisin sauce. Roast 12-15 minutes.Mince ginger and garlic.Dissolve broth cube(s) in boiling water (2 cups per cube).Thinly slice green onion and bok choy.Heat the remaining oil, the ginger, garlic and five-spice in a large pan over medium heat for 1 minute, stirring.Add broth, soy sauce and water. Bring to a boil, reduce heat and simmer for 5 minutes.Stir in bok choy and cook 4 minutes more.Meanwhile, bring a pot of salted water to a boil over medium-high heat.Add noodles and cook for 3 minutes, stirring from time to time until noodles are cooked but not too soft. Drain.Thinly slice chicken.Divide noodles, bok choy and broth into bowls and top with chicken.Garnish with green onion and serve with chili sauce.Source: Missfresh.com
2
0 0 0 0
1/2 tsp. five-spice 2 bok choy 2 cups (500 mL) chicken broth 2 cups (500 mL) water 1 cm ginger 1 garlic clove 1 tsp. (5 mL) vegetable oil 85 g rice noodles 1 green onions 2 chicken breast 2 Tbsp. (30 mL) sweet chili sauce 3 tsp. (15 mL) hoisin sauce 1/2 Tbsp. soya sauce
Hoisin-Glazed Chicken Soup with Five-Spice Broth and Sweet Chili Sauce

Hoisin-Glazed Chicken Soup with Five-Spice Broth and Sweet Chili Sauce

Rate this recipe
0 Vote
2
servings
0:30
Preparation
0:25
COOKING
0:55
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1/2 tsp.
    five-spice
  • 2
    bok choy
  • 2 cups
    (500 mL)
    chicken broth
  • 2 cups
    (500 mL)
    water
  • 1 cm
    ginger
  • 1
    garlic clove
  • 1 tsp.
    (5 mL)
    vegetable oil
  • 85 g
    rice noodles
  • 1
    green onions
  • 2
    chicken breast
  • 2 Tbsp.
    (30 mL)
    sweet chili sauce
  • 3 tsp.
    (15 mL)
    hoisin sauce
  • 1/2 Tbsp.
    soya sauce
Imprimer ma sélection

Preparation

Preheat the oven to 400°F.

In a large pan, heat 1/2 of the oil over medium-high heat.

Cook chicken, turning once, until browned - around 8 minutes.

Place chicken on a baking sheet lined with parchment paper.

Brush the chicken with hoisin sauce. Roast 12-15 minutes.

Mince ginger and garlic.

Dissolve broth cube(s) in boiling water (2 cups per cube).

Thinly slice green onion and bok choy.

Heat the remaining oil, the ginger, garlic and five-spice in a large pan over medium heat for 1 minute, stirring.

Add broth, soy sauce and water. Bring to a boil, reduce heat and simmer for 5 minutes.

Stir in bok choy and cook 4 minutes more.

Meanwhile, bring a pot of salted water to a boil over medium-high heat.

Add noodles and cook for 3 minutes, stirring from time to time until noodles are cooked but not too soft. Drain.

Thinly slice chicken.

Divide noodles, bok choy and broth into bowls and top with chicken.

Garnish with green onion and serve with chili sauce.

Source: Missfresh.com

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.