Super Food In Minutes5 Minutes

Hoisin Chicken with Bok Choy & Celery

Name: Hoisin Chicken with Bok Choy & Celery
Total time: 5 min
Yield: 2 servings
Cuisine: Asian
Ingredients: 1 tbsp sunflower oil; 2 chicken breasts, thinly sliced; 2cm piece of fresh ginger, peeled; 3 celery sticks; 3 tbsp hoisin sauce; 1 tbsp tomato ketchup; 1 tsp Chinese five-spice; 1 tbsp soy sauce; 2 pak choi; Small handful coriander

You could use broccoli here if preferred instead of bok choy. This is a great all in one pan dish that can be brought straight to the table for serving.

Donal SkehanFrom the series · Super Food In Minutes

5 min totalServes 2Easy

Time5 min

Serves2

SkillEasy

ShowSuper Food In Minutes

Method

Have a large wok or frying pan hot over a high heat Add the oil to the pan followed by the chicken and fry for a minute, tossing to coat in the oil and to colour on each side. While the chicken is cooking grate the ginger, thinly slice the celery and add to the chicken, cook for another minute.

Roughly chop the pak choi and add it to the pan along with the hoisin sauce, ketchup, soy and Chinese five-spice. Add a splash of water and cook, stirring, for another minute. Serve with a sprinkle of coriander leaves

Cook's notes

Slice the chicken as thinly as you can — thin strips cook through in the couple of minutes this dish takes, so thickness is what makes or breaks it.
The pan needs to be properly hot before the chicken goes in; a crowded or cool wok steams the meat instead of colouring it.
Have everything prepped and to hand before you start — with a cook time this short there's no time to be grating ginger mid-fry.
Add the pak choi late so the stems keep a bit of bite and the leaves just wilt rather than collapsing.
That splash of water loosens the hoisin into a proper sauce that coats the chicken — add a touch more if it looks too thick and claggy.

Serve with Steamed rice or quick egg noodles soak up the sticky hoisin sauce and make it a proper meal. A pot of jasmine tea or a light lager sits well against the sweet, five-spiced chicken.

Make ahead & storage Eat it fresh from the wok while the pak choi still has its crunch. Any leftovers keep in the fridge for up to two days — reheat hard and fast in a hot pan rather than the microwave so the chicken doesn't go rubbery.

5 MinutesAsian5 Minute Challenge

Recipe by Donal Skehan · From the series Super Food In Minutes · Photography © Appetite Media
Published 13 July 2026 · Updated 15 July 2026

Nutrition

Per serving · estimated

481kcal

42gprotein

22gcarbs

25gfat

Approximate — calculated from the ingredient list using USDA food data. A guide, not a medical figure.

Made it? Leave a comment

Tell us how it went — swaps that worked, tips for the next cook, or just how it tasted. Comments appear once they've been checked by the team.

Keep cooking

More from Donal Skehan

All Donal's recipes

Perfect Birthday Funfetti Cake

65 min

Donal's Family KitchenPerfect Birthday Funfetti Cake

Donal Skehan

Crispy Chicken Sandwich

30 min

Donal's Family KitchenCrispy Chicken Sandwich

Donal Skehan

Korean Style Sloppy Joe Sliders

30 min

Donal's Family KitchenKorean Style Sloppy Joe Sliders

Donal Skehan