Mary Berry Hoisin Chicken Recipe

This sticky, crunchy Mary Berry Hoisin Chicken is made with tender chicken strips, fresh ginger, and roasted cashews, and ready in just 20 minutes. The marinade reduces down into a glossy, dark glaze that coats the meat perfectly without becoming overly sweet. I love how this recipe delivers bold Chinese-inspired flavours with minimal fuss, making it a reliable midweek winner.

Better Than Takeaway

I used to rely on our local Chinese takeaway for a hoisin fix, but I often found the sauce too gloopy and the meat surprisingly dry. Making this at home completely changed my perspective; the chicken stays incredibly succulent because it is marinated before hitting the hot pan, and the fresh ginger adds a zing you simply don’t get from a tub.

My first attempt was a bit of a disaster because I threw all the chicken into the wok at once, which lowered the temperature and made it stew rather than sear. I learned quickly that patience is key—frying in batches ensures that essential caramelisation on the edges which gives the dish its restaurant-quality finish.

Mary Berry Hoisin Chicken Ingredients

• 3 skinless, boneless chicken breasts
• 2 tbsp sunflower or vegetable oil
• 100g roasted cashew nuts
• 1 bunch spring onions, sliced
• For the Marinade:
• 3 tbsp hoisin sauce
• 1 tbsp fresh root ginger, peeled and grated
• 1 tsp runny honey
• Juice of ½ a lemon
• Salt and freshly ground black pepper

How To Make Mary Berry Hoisin Chicken

1. Prepare the marinade: In a large mixing bowl, combine the hoisin sauce, grated ginger, honey, and lemon juice. Stir well to combine. Slice the chicken breasts into long, thin strips, add them to the bowl, and season generously with salt and pepper. Toss until every strip is well coated, then cover and chill in the fridge for at least 30 minutes.
2. Sear the chicken: Heat the oil in a large wok or frying pan over high heat. Remove the chicken from the marinade (reserve any excess) and fry in two batches for 3-4 minutes. You want the chicken to be golden brown and just cooked through, not boiled. Remove the cooked chicken and set aside on a plate.
3. Add the crunch: Wipe the pan clean with kitchen paper if it looks burnt, then add a fresh dash of oil if needed. Toss in the cashew nuts and sliced spring onions, stir-frying them for about 1 minute until the nuts are toasted and the onions have softened slightly.
4. Combine and serve: Return the cooked chicken and any resting juices to the pan. Toss everything together over the heat for another 1-2 minutes until piping hot and sticky. Serve immediately.

Recipe Tips

• Slice with ease: A brilliant tip from Mary is to pop the chicken breasts in the freezer for about an hour before slicing. This firms up the meat, allowing you to cut perfectly thin, even strips that cook uniformly.
• Don’t skip the rest: Even though it is a quick stir-fry, letting the chicken sit in the marinade for 30 minutes allows the ginger and hoisin flavours to penetrate the meat, rather than just sitting on the surface.
• Watch the heat: Hoisin sauce contains sugar which can burn easily. Keep the wok moving and if you notice the fond (brown bits) catching too much, lower the heat slightly or add a splash of water.

What To Serve With Hoisin Chicken

Steamed jasmine rice is the classic accompaniment, as its neutral flavour lets the punchy hoisin sauce shine. For a lighter option, serve this alongside a crisp cucumber and sesame salad or steamed tenderstem broccoli to add some fresh greenery to the plate.

How To Stor

This dish is best eaten fresh to keep the cashews crunchy, but leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat gently in a pan with a splash of water, noting that the nuts will soften slightly upon reheating.

FAQs

• Can I use chicken thighs instead of breasts? Yes, skinless boneless chicken thighs work wonderfully and are often juicier, though they may need an extra minute or two in the pan.
• Is this recipe gluten-free? Not automatically, as hoisin and soy sauces usually contain wheat; use certified gluten-free alternatives to make it safe for coeliacs.
• Can I freeze the marinated chicken? Absolutely, you can freeze the raw chicken in the marinade. Defrost thoroughly in the fridge before frying as directed.

Nutrition

• Calories: 380 kcal
• Total Fat: 18g
• Saturated Fat: 3g
• Cholesterol: 75mg
• Sodium: 850mg
• Total Carbohydrate: 15g
• Protein: 38g

Try More Recipes:

• Mary Berry Chicken Pasta Bake Recipe
• Mary Berry Chicken Lasagne Recipe
• Mary Berry Chicken Casserole