Hoisin Chicken & Vegetable Tray Bake
With Roasted Cashews
What’s as fuss free as going to your local Chinese restaurant…!? Not much, but we reckon this simple hoisin chicken bake comes close… It’s cooked in a jiffy, it’s big on flavour and best of all, the mess is minimal.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
3 clove
garlic
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
1 head
broccoli
1 packet
chicken thigh
1 sachet
hoisin sauce
(Contains Sesame, Soy;)
1 unit
carrot
1 unit
red capsicum
½ packet
roasted cashews
(Contains Tree Nuts; May be present: Milk, Peanut, Sesame, Soy. )
½ sachet
black sesame seeds
(Contains Sesame; May be present: Tree Nuts, Gluten, Milk, Peanut, Soy. )
1 unit
long red chilli
Not included in your delivery
olive oil
20 g
butter
(Contains Milk;)
1.5 cup
water
¼ tsp
salt
2 tsp
honey
1 tbs
soy sauce (or gluten-free tamari soy sauce)
(Contains Soy, Gluten;)
Nutritional Values
Utensils
Instructions
Preheat the oven to 220°C/200°C fan-forced. Finely chop the garlic (or use a garlic press). Cut the broccoli into 2cm florets and roughly chop the stems. Slice the chicken thigh into 1cm thick strips. In a medium bowl, mix together the hoisin sauce, honey, soy sauce, 1/3 of the garlic and a drizzle of olive oil.
In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the remaining garlic and cook for 1 minute, or until golden and fragrant. Add the basmati rice, the water and the salt to the pan and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered for 10 minutes, or until the rice is tender and the water has absorbed. TIP: The rice will finish cooking in its own steam so don't peek
While the rice is cooking, transfer 1/2 the hoisin-garlic sauce to a small bowl and set aside until Step 6. Add the broccoli to the sauce in the medium bowl and toss to coat. Arrange the broccoli over half an oven tray lined with baking paper, leaving some sauce in the bowl. Add the chicken to the same medium bowl and toss to coat in any remaining sauce, then transfer to the other half of the oven tray. TIP: Baking the chicken and broccoli separately on the tray allows the chicken to brown and caramelise.
Chop the carrot (unpeeled) into thin half-moons. Thinly slice the red capsicum. Transfer the carrot and red capsicum to a second oven tray lined with baking paper. Drizzle with olive oil, season with a pinch of salt and pepper and toss to coat.
Bake both trays for 15-20 minutes, or until the chicken is cooked through and veggies are tender. TIP: The chicken is cooked when it is no longer pink in the centre. TIP: The veggies will char slightly in the oven but this adds a delicious smokey flavour! While the chicken and veggies are baking, thinly slice the long red chilli (if using).
Divide the garlic rice between plates and top with the hoisin chicken and vegetables. Spoon over the reserved hoisin-garlic sauce and any sauce left on the tray. Top with the roasted cashews. Sprinkle over the black sesame seeds (see ingredients list) and long red chilli (if using).