Miso-Glazed Chicken & Ginger Veggies
with Sesame-Garlic Rice
The quantities provided above are averages only.
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
garlic
1
basmati rice
1
sesame seeds
(Contains Sesame; May be present: Gluten, Milk, Peanut, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut. )
1
broccoli
1
carrot
1
miso paste
(Contains Soy;)
1
ginger paste
1
chicken breast
1
mayonnaise
(Contains Egg;)
1
crispy shallots
Not included in your delivery
1
olive oil
1
butter
1
water
1
rice wine vinegar
1
brown sugar
1
soy sauce
(Contains Gluten, Soy;)
Nutritional Values
Cooking Steps
Finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. Add the basmati rice, the water and a generous pinch of salt. Stir, then bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat. Keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam, so don't peek!
While the rice is cooking, heat a large frying pan over a medium-high heat. Toast the sesame seeds, tossing, until golden, 3-4 minutes. Transfer to a small bowl.
Cut the broccoli into small florets and roughly chop the stalk. Thinly slice the carrot into half-moons. In a small bowl, combine the miso paste (see ingredients), rice wine vinegar, brown sugar and a splash of water. Cut the chicken breast into 2cm chunks.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Stir-fry the broccoli and carrot with a splash of water until tender, 5-6 minutes. Add the ginger paste and remaining garlic and cook until fragrant, 1 minute. Add the soy sauce and toss to coat. Transfer to a bowl and cover to keep warm.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the chicken until browned and cooked through, 4-5 minutes. Add the miso glaze and cook, stirring, until the chicken is well coated and glaze has thickened slightly, 1-2 minutes. TIP: Chicken is cooked through when it's no longer pink inside
Stir the sesame seeds through the garlic rice. Divide the sesame-garlic rice between bowls. Top with the ginger veggies and miso-glazed chicken, spooning over any remaining glaze from the pan. Serve with a dollop of mayonnaise and sprinkled with the crispy shallots.