Fragrant Asian Chicken
with roast broccoli and rice
Sticky, slightly sweet, and with just a bit of bite—this fragrant Asian chicken is sure to go down a treat with everyone in your house.
Tags:
Family Friendly
•Calorie Smart
Allergens:
Wheat
•Sesame
•Soya
Total Time50 minutes
Cooking Time40 minutes
DifficultyMedium
Ingredients
Serving amount
1 unit(s)
Garlic
1 unit(s)
Onion
½ unit(s)
Broccoli
2 sachet(s)
Hoisin Sauce
(Contains Wheat, Sesame, Soya)
150 grams
Rice
1 sachet(s)
Sesame Seeds
(Contains Sesame May be present Cereals containing gluten, Peanut, Nuts)
320 grams
Chicken Breast
1 unit(s)
Ginger
Not included in your delivery
to taste
Oil
to taste
Water
to taste
Salt
to taste
Pepper
Nutrition Values
Energy (kcal)577 kcal
Energy (kJ)2415 kJ
Fat9.8 g
of which saturates2.1 g
Carbohydrate76 g
of which sugars10.4 g
Dietary Fiber0 g
Protein45.5 g
Cholesterol0 mg
Salt0.66 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Grater
•Baking Sheet with Baking Paper
•Small Pan
Instructions
1
- Preheat oven to 220°C/200°C fan/gas mark 7.
- Peel and grate garlic (or use a garlic press). Peel and grate ginger.
- In a small bowl, mix the hoisin sauce with the garlic.
- Place hand on top of chicken. Slice horizontally to make two thin steaks. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to vacuum packing we use to keep it fresh.
2
- Halve, peel and chop the onion into 8 wedges.
- Cut half the broccoli (double for 4p) into florets. Halve any large florets.
- Pop the broccoli and onion onto a lined baking tray.
- Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer.
- When the oven is hot, roast on the top shelf until the edges are crispy and slightly charred, 10-15 mins.
3
- Meanwhile, pop a medium pot (with a tight-fitting lid) on medium-high heat with a drizzle of oil.
- When hot, add the ginger and fry for 1 min.
- Stir in the rice along with 300ml salted water and bring to the boil.
- Once boiling, lower the heat to medium, cover, and cook for 10 mins.
- Remove from the heat and leave aside for 10 mins or until ready to serve (keep covered so the rice can continue to cook in its own steam).
4
- Place a large pan over medium heat (no oil).
- Once hot, add the sesame seeds and dry-fry, stirring regularly, until lightly toasted, 2-3 mins.
- Once toasted, transfer to a small bowl and set aside.
TIP: Watch them like a hawk as they can burn easily.
5
- Return the pan to medium-high heat with a drizzle of oil.
- When hot, add the chicken steaks. Cook through, 3-6 mins each side (cook in batches if your pan is getting crowded). IMPORTANT: Chicken is cooked when no longer pink in the middle.
- Once cooked, add the hoisin sauce and 100ml water (double for 4p).
- Bring to a simmer and cook until slightly thickened, 2-3 mins.
- Use a spoon to baste the chicken with the sauce.
6
- When everything is ready, fluff up the rice with a fork and divide between your plates.
- Top with the glazed chicken and roast veg.
- Spoon over the remaining sauce from the pan.
- Scatter over the toasted sesame seeds to finish.
