Julie Goodwin’s one-pan char siu chicken
This one-pan char siu chicken will be your new favourite weeknight recipe.
“The best part of this recipe is everything cooks in one pan, so you can wave goodbye to that mountain of washing up. The chicken gets beautifully caramelised and tender, the noodles soak up all that delicious sauce, and those vegies add the perfect crunch. It’s the kind of dinner that looks and tastes like you’ve really fussed, but between you and me, it’s actually dead simple.” – Julie Goodwin
Ingredients
Method
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.
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.
char siu chicken by Julie Goodwin step photo of turning a chicken thigh cutlet in a pan
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.
char siu chicken by Julie Goodwin step photo of pouring red wine into a frying pan with chicken
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.
char siu chicken by Julie Goodwin step photo of pouring boiling water into a bowl of noodles
To serve the char siu chicken, sprinkle with the toasted sesame seeds.
Julie Goodwin’s tips
Char siu sauce is also known as Chinese BBQ sauce and is a staple in Cantonese cuisine. It is a thick sauce that has a sweet, salty and savoury flavour. It’s a versatile sauce to have on hand for marinades and stir-fries.
If you would prefer to use chicken thigh fillets you would need to halve the cooking time.
Char siu variations
Julie Goodwin’s char siu chicken is not her only twist on the classic char siu. If you like this recipe, you’ll also enjoy Julie Goodwin’s char siu pork noodle stir-fry. And if you’re after an even easier version of char siu, then try Julie Goodwin’s 5-ingredient char siu chicken with egg fried rice.
More one-pan dinner ideas
See this collection of our favourite one-pan meals, including tray bakes, pastas and rice dishes. Also, you may like Julie Goodwin’s one pan chicken pilaf.
A bowl of chicken and mushroom pasta
Julie Goodwin’s Spanish chicken tray bake
Julie Goodwin's honey prawn stir fry with noodles in a bowl
Julie Goodwin's chicken stroganoff in the pan with pasta and beans on the side
Julie Goodwin’s barbecue lamb chops
Julie Goodwin's easy golden syrup slice
