There is plenty to like about Mary Berry Hoisin Chicken, from the rich, sweet and savoury flavour of hoisin sauce to the tender chicken and crunchy cashew nuts. The recipe can be prepared as a quick stir-fry with skinless and boneless chicken breasts, or as a whole-chicken pancake version with cucumber, carrots, spring onions and warm Chinese rice pancakes.
The recipe combines a flavourful marinade with straightforward cooking and flexible serving options, making it suitable for a relaxed fakeaway-style supper or dinner. Read on for the ingredients and useful equipment, followed by the cooking method, serving ideas, storage guidance, answers to common questions, and the available nutrition information.
Equipment
Equipments for Mary Berry Hoisin Chicken Recipe:
You only need a few basic kitchen tools to prepare this Mary Berry Hoisin Chicken Recipe. These pieces of equipment make it easy to marinate, cook, and serve the chicken while keeping preparation simple and beginner-friendly.
- Large frying pan – Ideal for quickly cooking the chicken until golden and tender.
- Wok – A great alternative for high-heat stir-frying and even cooking.
- Bowl – Used to mix the marinade and coat the chicken evenly.
- Large dish – Perfect for marinating the chicken in the fridge.
- Roasting tin – Needed if preparing the whole roast chicken version.
- Non-stick baking paper – Prevents the chicken from sticking during roasting.
- Kitchen paper – Useful for patting the chicken dry before cooking.
- Steamer – Gently warms the rice pancakes before serving.
- Microwave – A quick option for heating the pancakes.
- Foil – Helps keep the roast chicken moist while resting.
- Oven – Required for roasting the whole chicken variation.
- Fridge – Keeps the marinated chicken chilled before cooking.
- Freezer – Useful if preparing or storing marinated chicken in advance.
- Knife – For slicing chicken and preparing vegetables.
- Chopping board – Provides a safe surface for cutting ingredients.
- Serving bowl – Ideal for presenting the finished chicken at the table.
Table of Contents
Ingredients
Ingredients require for Mary Berry Hoisin Chicken Recipe:
This Mary Berry Hoisin Chicken Recipe uses simple ingredients to create a rich, sweet, and savoury meal with authentic Asian-inspired flavour. You can prepare it with skinless and boneless chicken breasts for a quick stir-fry or use a whole chicken if making the pancake version. The combination of hoisin sauce, fresh aromatics, and crunchy cashew nuts makes this recipe both easy and satisfying.
| Ingredient | Quantity |
| Skinless and boneless chicken breasts | 4 small (about 500g), cut into strips |
| Whole chicken (optional pancake version) | 1 (about 1.8kg / 4lb) |
| Hoisin sauce | 4 tbsp, plus extra hoisin sauce for serving |
| Olive oil | 2 tbsp |
| Cashew nuts | 100g |
| Spring onions | 6, sliced |
| Grated fresh root ginger | 2 tsp |
| Garlic clove | 1, crushed |
| Runny honey | 1 tbsp |
| Lemon juice | 1 tbsp |
| Soy sauce | 2 tbsp |
| Rice vinegar | 1 tbsp |
| White wine vinegar | 1 tbsp (for whole chicken version) |
| Tomato purée | 1 tbsp |
| Chinese five spice powder | 1 tsp |
| Salt | To taste |
| Freshly ground black pepper | To taste |
| Extra dash of oil | As needed for frying |
| Cucumber | ½, cut into thin matchsticks |
| Carrots | 2, cut into thin matchsticks |
| Chinese rice pancakes | 12–16 |
How to Make Mary Berry Hoisin Chicken
- In a bowl, combine the ingredients for the marinade and stir well until smooth. Add the sliced chicken and toss to coat evenly. Season lightly, cover, and place in the fridge to chill for at least 30 minutes.
- When ready to cook, heat the oil in a large frying pan or wok over medium-high heat. Add the chicken and cook in two batches if needed to avoid overcrowding. Fry until golden brown and cooked through.
- Remove the cooked chicken to a plate. Wipe the pan clean, add a little extra dash of oil, then briefly cook the spring onions and cashew nuts. Return the chicken to the pan and toss over the heat until everything is well coated.
- If making the whole chicken version, preheat the oven to 200°C and line the roasting tin with non-stick baking paper. Rub the marinade over the chicken, roast until fully cooked, then cover with foil and let it rest before carving.
- While the chicken rests, warm the pancakes in a steamer or microwave. Carve the chicken and shred the leg meat into bite-sized pieces.
- Arrange on the table with the chicken, cucumber, carrots, pancakes, and extra hoisin sauce. Spread hoisin sauce onto each pancake, add the chicken and vegetables, then roll up tightly. Serve with rice, serve with salad, or serve with vegetables for a complete meal.
Expert Tips for Mary Berry Hoisin Chicken
Making this recipe a few times has shown me that small details make a big difference. Giving the chicken enough time to marinate, cooking it over the right heat, and avoiding an overcrowded pan all help create juicy meat with the rich flavour this dish is known for.
- Marinate for 30 minutes at a minimum, but marinate for 1–4 hours for a deeper flavour.
- If you have extra time, marinate longer if possible or prepare it day ahead for even better results.
- Place the chicken in the freezer for an hour before slicing if you want it firmer when cut into strips.
- Always cut into long thin strips so the chicken cooks quickly and evenly.
- Cook in two batches and use high heat to help the chicken brown instead of steaming.
- Cook only until just cooked through to keep the meat tender and juicy.
- Fry spring onions and cashew nuts for 1 minute so they stay fresh and crunchy.
- The sauce will become very dark brown almost black but not burnt, which is completely normal because of the hoisin sauce.
- For the roast chicken version, leave to rest for 15 minutes before carving to keep the meat moist.
- This dish is best cooked and served straight away while the chicken is hot and the pancakes are warm.
Serving Suggestions
How to serve Mary Berry Hoisin Chicken:
This Mary Berry Hoisin Chicken Recipe is best enjoyed serve hot as a relaxed fakeaway for supper or dinner. Place everything on the family table so everyone can help themselves and roll their own pancakes with their favourite fillings and sauces.
- Serve with fluffy rice for a filling meal.
- Pair with a crisp salad for a lighter option.
- Fill warm Chinese rice pancakes with the chicken and vegetables.
- Offer a small bowl of hoisin sauce for extra dipping or spreading.
- Garnish with cucumber matchsticks, carrot matchsticks, and spring onion matchsticks.
- Add steamed vegetables as an easy side dish.
- Enjoy with iced green tea, sparkling water with lemon, or jasmine tea.
- Finish with fresh fruit or mango sorbet for a light dessert.
Storage
How to store Mary Berry Hoisin Chicken:
Room Temperature
- Do not leave the cooked chicken at room temperature for more than 2 hours.
- Allow it to cool slightly before storing.
Refrigerator
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Cover the chicken well before refrigerating.
- Reheat gently in a frying pan, microwave, or oven until piping hot.
- This recipe is best cooked and served fresh, but leftovers still taste great.
Freezer
- Cooked chicken can be frozen for up to 3 months.
- Marinated chicken freezes well raw, making it ideal for preparing day ahead.
- Chicken freezes well raw and marinated in a sealed freezer-safe container or bag.
- Defrost overnight in the fridge and cook or reheat thoroughly before serving.
FAQs
Q: Can chicken be frozen?
Yes. Cooked chicken freezes well for up to 3 months, and raw marinated chicken also freezes successfully. Defrost it overnight in the refrigerator before cooking or reheating.
Q: Can chicken be marinated ahead?
Yes, it can. Preparing the marinade a few hours or even the day before helps develop a deeper flavour and makes dinner quicker to prepare.
Q: How long to marinate the chicken?
Marinate the chicken for at least 30 minutes. For the best flavour, leave it in the fridge for 1 to 4 hours.
Q: How to warm pancakes?
Warm the pancakes in a steamer for a few minutes or microwave them according to the package instructions. Keep them covered so they stay soft and flexible.
Q: How to serve pancakes?
Spread a little hoisin sauce over each pancake, add sliced chicken and vegetables, then roll them up tightly. They can also be served with extra sauce on the side.
Q: When is chicken cooked through?
The chicken should be firm, no longer pink in the centre, and the juices should run clear. If using a food thermometer, the internal temperature should reach 75°C.
Q: Can rice pancakes be bought in supermarkets or delis?
Yes. Many larger supermarkets and Asian food shops stock them, and they are also available in many delis that sell international ingredients.
Q: Should I serve with rice or salad?
Both work well. Rice makes the meal more filling, while salad creates a lighter option that’s perfect for lunch or warm-weather dinners.
Nutrition
The nutrition below is an approximate estimate for one serving of Mary Berry Hoisin Chicken Recipe made with chicken breast and cashews. Actual values may vary depending on the ingredients used, serving size, and whether the pancake version or whole chicken version is prepared.
| Nutrient | Amount Per Serving |
| Calories | ~430 kcal |
| Protein | ~35 g |
| Carbohydrates | ~18 g |
| Sugars | ~12 g |
| Fat | ~24 g |
| Saturated Fat | ~4 g |
| Fibre | ~2 g |
| Sodium | ~880 mg |