Hoisin-Glazed Chicken with Five-Spice Broth Hoisin-Glazed Chicken with Five-Spice Broth

Food styling by David Grenier | Prop styling by Catherine Doherty Image by: Jeff Coulson

Reminiscent of Vietnamese pho, this noodle soup starts with a flavourful broth that takes a fraction of the usual time to prepare. Serve with lime wedges and Asian chili sauce on the side.

  • Prep time 20 minutes
  • Total time 30 minutes
  • Portion size 4 servings



In large nonstick skillet, heat half of the vegetable oil over medium-high heat; cook chicken, turning once, until browned all over, about 8 minutes.

Transfer chicken to parchment paper– lined baking sheet; brush with hoisin sauce. Roast in 400°F (200°C) oven until no longer pink inside, 12 to 15 minutes. Let cool enough to handle; thinly slice and set aside.

Cook noodles according to package instructions; drain and set aside.

Meanwhile, in large saucepan, heat remaining vegetable oil over medium heat; cook ginger, garlic, cilantro stems and five-spice powder, stirring, for 1 minute.

Add broth, soy sauce and 2 cups water; bring to boil. Reduce heat and simmer for 5 minutes. Using slotted spoon, discard ginger, garlic and cilantro stems. Stir in bok choy; simmer until softened, 2 to 4 minutes.

To serve, divide noodles, bok choy, broth mixture and chicken among 4 bowls. Sprinkle with green onions and chopped cilantro; drizzle with sesame oil.

Nutritional facts per serving: about

  • Fibre 3 g
  • Sodium 948 mg
  • Sugars 4 g
  • Protein 32 g
  • Calories 357.0
  • Total fat 6 g
  • Potassium 814 mg
  • Cholesterol 66 mg
  • Saturated fat 1 g
  • Total carbohydrate 42 g


  • Iron 16.0
  • Folate 29.0
  • Calcium 13.0
  • Vitamin A 52.0
  • Vitamin C 57.0
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Lunch & Dinner

Hoisin-Glazed Chicken with Five-Spice Broth