Asian-Spiced Chicken & Coconut Miso Sauce
with Stir-Fried Greens, Peanut Rice & Cheat's Roti
You’d be hard-pressed to find someone who hasn’t had satay chicken and didn’t like it. Rich, earthy and deep in flavour, it's a winner from the first bite to the last. Accompanied by a team of eats, featuring cheat's-style roti, pickled veggies and creamy coconut rice, it's wise to come before this feast with a hearty appetite.
The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
4 clove
garlic
1 packet
jasmine rice
(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1
cucumber
2
radish
6
Mini Flour Tortillas
(Contains Gluten(Wheat); )
1 bag
baby broccoli
1 packet
chicken breast
½ packet
Ginger & Lemongrass Paste
(May be present Egg, Milk, Gluten, Soy, Fish, Sesame, Almond, Cashew, Brazil Nut, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
Coconut Cream
½ packet
miso paste
(Contains Gluten, Soy; )
1 packet
Crushed Peanuts
(Contains Peanut; May be present Wheat, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 packet
Crispy Shallots
1 bag
baby spinach leaves
½
fresh chilli (optional)
1 sachet
Southeast Asian Spice Blend
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
¾ cup
water
⅓ cup
rice wine vinegar
1 tbs
plain flour
(Contains Gluten; )
1 tsp
brown sugar
1 tsp
soy sauce
(Contains Gluten, Soy; )
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic. • In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. • Add the water and a generous pinch of salt and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. Cook for 12 minutes, then remove from heat and keep covered until rice is tender and the water is absorbed, 10-15 minutes.
• While the rice is cooking, thinly slice cucumber and radish. • In a medium bowl, combine the rice wine vinegar and a good pinch of salt and sugar. • Add cucumber and radish to the pickling liquid with just enough water to cover the veggies. Set aside.
• Heat a large frying pan over high heat with a drizzle of olive oil. Add a mini flour tortilla and cook until slightly golden, 30 seconds each side. • Transfer to a plate, then season. Cover to keep warm. • Repeat with remaining tortillas, adding more olive oil as needed.
• Trim baby broccoli and halve lengthways. Thinly slice fresh chilli (if using). • Return frying pan to medium-high heat with a drizzle of olive oil. Cook baby broccoli until browned and tender, 4-5 minutes. • Add baby spinach leaves and cook until wilted, 1 minute. • Add chilli and remaining garlic and cook until fragrant, 1 minute. Transfer to a medium bowl. • Meanwhile, place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine a drizzle of olive oil, the Southeast Asian spice blend and the plain flour. Add chicken and toss to combine.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook chicken until cooked through, 3-5 minutes each side (depending on thickness). Transfer to a plate. • Wipe out frying pan, then return to medium-high heat with a drizzle of olive oil. Cook ginger & lemongrass paste (see ingredients) until fragrant, 1 minute. • Add coconut cream (see ingredients), miso paste (see ingredients), the brown sugar, soy sauce, a teaspoon of pickling liquid and a splash of water. Cook, stirring, until slightly reduced, 2-3 minutes.
TIP: The chicken is cooked when it is no longer pink inside.
TIP: Cover the pan with a lid if the ginger & lemongrass paste starts to spatter!
• Drain pickled veggies. Stir crushed peanuts through rice. Slice chicken, then top with coconut sauce. Garnish with crispy shallots. • Bring everything to the table to serve. Help yourself to some peanut rice, Asian-spiced chicken and miso coconut sauce, stir-fried greens, pickled veggies and cheats roti. Enjoy!