Mary Berry Hoisin Chicken

Right then — let’s talk about Mary Berry’s Hoisin Chicken. Or as I like to call it, “Weeknight Fancy Without the Faff.” Honestly, this dish is like that one friend who always looks fabulous but swears they just “threw something on.” It’s sweet, savoury, a little zesty, and absolutely up for seconds.

I first made this recipe on a Tuesday when I’d had it up to here with soggy sandwiches and microwave regrets. I wanted dinner that felt a bit posh — like I could light a candle and pretend I wasn’t in leggings with soup stains. Mary Berry, bless her, came to the rescue with this hoisin chicken recipe that’s bold, comforting, and done in under an hour. Target keyword? Mary Berry Hoisin Chicken — and yes, it tastes as delightful as it sounds.

Ingredients List

For the Marinade:

• 3 tbsp hoisin sauce — sweet, salty, and sticky in the best way.
• 1 tbsp grated fresh root ginger — brings the fire. Don’t skip it.
• 1 tsp runny honey — just enough to mellow the edges.
• ½ lemon, juice only — a citrus zing to brighten everything.

For the Chicken:

• 3 boneless, skinless chicken breasts, cut into long, thin strips — quick to cook and soaks up flavour like a sponge.
• 2 tbsp olive oil, plus extra if your pan gets a bit needy.
• 100g (3½ oz) cashew nuts — for crunch and that cheeky roasted nuttiness.
• Small bunch of spring onions, sliced — fresh, peppery finish.
• Salt and freshly ground black pepper
• Steamed rice or a green salad, to serve — choose your dinner destiny.

How to Make It (Instructions)

1. Make the marinade.
   Grab a large mixing bowl and stir together the hoisin, ginger, honey, and lemon juice until glossy and smooth.
2. Marinate the chicken.
   Toss in your chicken strips, season lightly, and give it all a good tumble. Cover and pop it in the fridge for 30 minutes — enough time for a cuppa or a scroll through baking disasters online.
3. Cook the chicken.
   Heat your olive oil in a big pan or wok over high heat. Fry the chicken in two batches so it browns, not steams. Don’t crowd the pan — this isn’t the Tube at rush hour.
4. Toast the cashews and spring onions.
   Wipe the pan if needed (unless you like a bit of flavour chaos, which… fair). Add a splash more oil, then toss in the cashews and spring onions for about a minute. Just until they start to smell irresistible.
5. Bring it all together.
   Return the chicken and any lovely juices to the pan. Stir everything until it’s sizzling and saucy. Serve hot over rice or a crunchy green salad.

Note: I once tried to speed up this recipe by skipping the marinade time. It was… fine. But “fine” isn’t what you want from a Mary Berry dish, is it?

Common Mistakes

Why is my chicken tough?
You probably over-marinated or overcooked it. Thirty minutes in the marinade is plenty, and golden edges don’t mean “cook it to oblivion.”

Can I skip fresh ginger?
Please no. Ground ginger just doesn’t hit the same. Fresh is key to that zingy, aromatic bite.

Why is my chicken soggy, not seared?
You crowded the pan. Fry in batches so the meat browns properly.

Do I really need good hoisin sauce?
Yes. A cheap one turns this into sticky sadness. Find a brand that lists fermented soybeans, not just sugar.

What mistake did you make?
Once, I forgot to toast the cashews. Poured them in raw at the end. Bland and tragic. Never again.

Storage and Reheating Tips

• Fridge: Store leftovers in an airtight container for up to 3 days.
• Freezer: Freeze once cooled, ideally in individual portions. Keeps well for up to 3 months.
• Reheating Options:
  • Oven: 175°C (350°F), covered with foil for 15–20 minutes.
  • Stovetop: Reheat in a skillet with a dash of oil over medium heat.
  • Microwave: Covered dish, 1-minute bursts, stir between zaps.

What To Serve With It

• Steamed Jasmine Rice — Soaks up all the sauce like a dream.
• Garlic Pak Choi or Broccoli — Adds green freshness and crunch.
• A cold, crisp white wine — If you’re feeling a bit “this is my evening now” about it.

FAQ Section

Can I use chicken thighs instead of breasts?
Yes, and honestly, they’re even juicier. Just trim the fat and slice them thin.

Can I make it gluten-free?
Use a gluten-free hoisin sauce and check that your soy sauce (if adding) is tamari or GF-certified.

Is this spicy?
Not really. It’s more sweet and savoury. Add chilli flakes if you want heat.

Can I cook it in the oven?
You could, but the pan-fried method gives the best caramelisation and control over texture

Try More Recipes:

• Mary Berry Fish Lasagne
• Mary Berry Chicken Tikka Masala
• Mary Berry Fish Pie