Hoisin chicken thighs
with Udon noodle and veg stir-fry

hoisin chicken thighs
Prep time
Cook time

Fragrant Hoisin sauce is traditionally used in Chinese cuisine. It’s a perfect match for chicken.


  • ½ cup hoisin sauce
  • 2 tbsp soy sauce
  • 1 tbsp rice-wine vinegar
  • 1 tbsp honey
  • 2 tsp fresh ginger, minced
  • 2 garlic cloves, minced
  • 1 tsp sesame oil
  • 12 chicken thighs
  • ¼ cup spring onion
  • 2 tsp sesame seeds, toasted

Udon noodle and veg stir-fry 

  • 2 packets of pre-cut stir-fry vegetables
  • 400g Udon noodles
  • ¼ cup packed brown sugar
  • ¼ tsp ground ginger
  • 2 cloves garlic, minced
  • ½ cup soy sauce


  • Preheat the oven to 200°C.
  • Mix the hoisin sauce, soy sauce, vinegar, honey, ginger, garlic and sesame oil in a bowl large enough to hold the chicken. Transfer ¼ cup of the mixture to a small bowl, and reserve for glazing. Add the chicken to the large bowl, turning to coat. Cover and refrigerate for one hour.
  • Heat a nonstick pan to medium-high. Fry the chicken for 3 minutes per side, or until just cooked through. Brush the chicken thighs with some of the reserved glaze. Put the thighs into the preheated oven and cook through. Once cooked, put the chicken onto a platter and sprinkle with spring onions and sesame seeds.
  • To make the noodle stir-fry, put the sugar, ginger, garlic, soy sauce and a splash of water into a pan on medium heat. Once combined, raise to a medium-high heat, add the stir-fry vegetables and cook.
  • Cook the noodles according to the packaging instructions and add to the stir-fried vegetables.
  • Serve with the chicken immediately