Miso-Glazed Chicken & Ginger Veggies
with Garlic Rice & Mayonnaise
Is there anything more satisfying than when this aromatic basmati rice, soaks up all the goodness from these ginger veggies and miso-glazed chicken? The answer is no!
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
2 clove
garlic
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
1
carrot
1
zucchini
1 packet
chicken breast
½ packet
miso paste
(Contains Soy, Gluten, Wheat;)
1 packet
ginger paste
1 packet
mayonnaise
(Contains Egg;)
1 packet
crispy shallots
1 bag
Asian greens
Not included in your delivery
1
olive oil
20 g
butter
(Contains Milk;)
1.5 cup
water
1 tbs
brown sugar
½ tbs
soy sauce
(Contains Gluten, Soy;)
½ tbs
vinegar (white wine or rice wine)
Nutritional Values
Utensils
Cooking Steps
• Finely chop garlic. • In a medium saucepan, melt the butter with a dash of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. • Add 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, roughly chop Asian greens. • Thinly slice carrot and zucchini into half-moons. Cut chicken breast into 2cm chunks.
• In a small bowl, combine miso paste (see ingredients), vinegar, brown sugar and a splash of water.
• In a large frying pan heat with a drizzle of olive oil over medium-high heat. Stir-fry carrot and zucchini until tender, 4-5 minutes. • Add Asian greens and ginger paste, cook tossing, until fragrant, 1-2 minutes. • Add the soy sauce and toss to coat. Transfer to a bowl and cover to keep warm.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook chicken until browned and cooked through, 5-6 minutes. • Add miso glaze and cook, stirring, until the chicken is well coated and glaze is slightly thickened, 1-2 minutes.
TIP: Chicken is cooked through when it's no longer pink inside.
• Divide the 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 crispy shallots. Enjoy!