Sticky hoisin & plum chicken
Waitrose and Partners

Sticky hoisin & plum chicken

A simple yet big-on-flavour supper that can be prepped and marinated in the morning so it's all ready to put it in the oven when you get home

4 out of 5 stars(11) Rate this recipe
HealthyHigh protein1 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook35 mins
  • Total time45 mins
  • Pluschilling

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  • 80g hoisin sauce
  • 2 tbsp reduced salt light soy sauce
  • 1 tsp ginger, finely grated
  • 2 clove/s garlic, crushed or finely grated
  • 2 tsp toasted sesame oil
  • 8 chicken drumsticks (about 1kg)
  • 4 Waitrose British Plums, halved and stoned
  • 235g pack Green Pak Choi, each quartered
  • 2 x 250g packs microwavable egg fried rice


  1. In a large bowl, mix the hoisin and soy sauces with the ginger, garlic, sesame oil and 3 tbsp water. Add the chicken and coat in the sauce. Chill, covered, for 15 minutes or up to 24 hours.

  2. When ready to cook, heat the oven to 220ºC, gas mark 7. Spread the chicken out in a roasting tin with all the marinade and roast for 10 minutes. Take out of the oven and turn the chicken, basting in the sauce. Nestle in the plums, cut-side up, and roast for another 15 minutes. Turn the chicken again, basting with any roasting juices. Nestle in the pak choi and roast for a final 10 minutes until the chicken juices run clear and no pink meat remains (if at any point during cooking the sauce starts to dry out or blacken, add a splash of water to the tin).

  3. Heat the rice according to pack instructions and serve with the chicken, plums and pak choi.

Cook’s tip

Leftovers, hoisin sauce. Spread over aubergine halves before roasting, or stir fry with pork strips for a quick midweek supper. Hoisin sauce can be stored in the fridge for up to 4 weeks after opening.


Typical values per serving when made using specific products in recipe


2,450kJ/ 582kcals



Saturated Fat












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Overall rating (4/5)

4 out of 5 stars11 ratings

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