Miso-Glazed Chicken & Tofu Garlic Rice Bowl
with Baby Broccoli & Japanese Mayo
From the sweet and savoury miso glaze on the tender Japanese tofu and chicken, to the buttery garlic rice and crisp sautéed veggies, this vibrant dish delivers the perfect balance of flavours and textures.
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
cucumber
½ packet
miso paste
(Contains Soy, Gluten, Wheat;)
1 packet
mixed sesame seeds
(Contains Sesame; May be present: Gluten, Milk, Peanut, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 packet
mayonnaise
(Contains Egg;)
1 packet
chicken breast
1 bag
green beans
½
Long Chilli
1 packet
Japanese tofu
(Contains Gluten, Soy, Wheat; May be present: Peanut, Sesame. )
1 packet
Japanese dressing
(Contains Sesame, Soy;)
Not included in your delivery
olive oil
20 g
butter
(Contains Milk;)
½ tbs
rice wine vinegar
1 tbs
brown sugar
1.5 cup
water (for the rice)
1 tbs
water (for the glaze)
½ tbs
sesame oil (optional)
(Contains Sesame;)
Nutritional Values
Utensils
Instructions
• 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 (for the rice) and a generous pinch of salt. Stir, then bring to the boil. Reduce heat to low and cover with a lid. Cook for 10 minutes, then remove from heat. • Keep covered until rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• While the rice is cooking, trim and halve green beans. Thinly slice carrot into half-moons. • Thinly slice cucumber into half-moons. Thinly slice long chilli (if using). Cut Japanese tofu into 2cm cubes. Cut chicken breast into 2cm chunks.Set aside. • In a small bowl, combine miso paste (see ingredients), the rice wine vinegar, the brown sugar, the water (for the glaze) and mixed sesame seeds. • In a second small bowl, combine Japanese dressing and mayonnaise.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook green beans and carrot with a dash of water, tossing occasionally, until tender, 4-5 minutes. • Season with salt. Transfer to a bowl and cover to keep warm.
• Return frying pan to a high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to the bowl with the veggies. • Return frying pan to medium-high heat with a drizzle of olive oil. • Cook tofu, tossing, until golden, 2 minutes. • Add miso glaze and cook, stirring, until tofu is well coated and glaze is slightly thickened, 1 minute.
• When the rice is ready, stir through the sesame oil (if using).
• Divide garlic rice between bowls. • Top with miso-glazed tofu and chicken, cucumber, green beans and carrot. • Dollop with Japanese mayo. Sprinkle with chilli to serve. Enjoy!