With grilled chicken, hokkien noodles and a sweet, savoury sauce, this one-pan char siu chicken ticks all the right boxes for a perfect family dinner.

Australian Women’s Weekly columnist, Julie Goodwin, joined Sunrise on Tuesday to show us how to make this delicious and easy one-pan char siu chicken.

Ingredients

SERVES 4 PREP + COOK TIME 40 MINUTES

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• 2 tablespoons sesame seeds
• 6 bone-in, skin-on chicken thigh cutlets, excess fat trimmed
• 2 tablespoons vegetable oil
• 240g jar char siu sauce
• ¼ cup (60ml) light soy sauce
• ¼ cup (60ml) rice wine (or white) vinegar
• 3 cloves garlic, chopped
• 3cm piece ginger, finely julienned
• 400g packet wok-ready hokkien noodles
• 1 bunch Chinese broccoli, trimmed and cut into thirds lengthways
• 4 green onions, cut into 4cm lengths

Method

1. In a large high-sided frying pan over medium-high heat, place the sesame seeds and toast until they are golden. Remove to a bowl and wipe out the pan.
2. Pat the chicken pieces dry with paper towel. Add the oil to the same pan over medium-high heat. When the oil is hot, place the chicken skin-side down and cook for 8 to 10 minutes or until the skin is deep golden brown. Turn and cook for a further 5 minutes.
3. In a medium bowl combine the char siu sauce, soy sauce, rice wine vinegar, garlic and ginger. Pour the sauce mixture into the pan. Cook, uncovered, over medium heat, spooning the sauce mixture over the chicken occasionally, for 15 minutes or until the chicken is cooked through. If the sauce starts to thicken and reduce too much before the chicken is fully cooked, add a little water to the pan.
4. Meanwhile, place the noodles and the hard stem parts of the broccoli into a large heatproof bowl and cover with boiling water from the kettle. After about one minute add the rest of the broccoli leaves and the green onion to the water to blanch. After one minute further, strain the noodles and vegetables and nestle around the chicken in the pan.
5. To serve, sprinkle with the toasted sesame seeds.