Baked Miso & Ginger Chicken
with Soy Veggies & Garlic Rice
This dish is a perfect combination of bright veggies, miso and ginger-glazed chicken and garlic rice, with the feel-good factor of creating a magnificent Asian-inspired meal from scratch.
The current labour shortages have impacted availability of ingredients across the entire food supply chain. 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
1 packet
basmati rice
1 bag
green beans
1
carrot
1 packet
miso paste
(Contains Gluten, Soy; )
1 packet
ginger paste
1 sachet
black sesame seeds
(Contains Sesame; May be present Milk, Soy, Gluten, Peanut, Tree Nuts. )
1 packet
chicken breast
2 clove
garlic
1 bag
Asian Greens
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1.5 cup
water
2 tsp
honey
1.5 tbs
soy sauce
(Contains Gluten, Soy; )
Nutrition Values
Utensils
Cooking Steps
Preheat oven to 220°C/200°C fan-forced. Finely chop garlic. In a medium saucepan, heat 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 heat to low and cover with a lid. Cook for 10 minutes, then remove from heat and 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 sticks. Roughly chop Asian greens.
In a small bowl, combine miso paste, ginger paste, the honey and a dash of water. Heat a large frying pan over medium-high heat. Toast black sesame seeds, tossing, until golden, 3-4 minutes. Transfer to a bowl.
Return the frying pan to high heat with a drizzle of olive oil. Cook chicken breast until browned, 2 minutes each side. Place large squares (30cm) of aluminium foil on an oven tray (one per person). Divide chicken between the foil squares, then spoon over miso-ginger mixture. Fold foil inwards to form sealed parcels and transfer to the oven. Bake until chicken is cooked through, 10-14 minutes.
TIP: Chicken is cooked through when it's no longer pink inside.
Return the frying pan to medium-high heat with a drizzle of olive oil. Cook green beans and carrot until tender, 3-4 minutes. Add Asian greens and cook until wilted, 1-2 minutes. Remove from heat, then add the soy sauce. Toss to combine.
TIP: Add a dash of water to the pan to help speed up the veggie cooking process.
Open up foil parcels, then slice chicken. Divide garlic rice between bowls. Top with soy veggies and baked miso chicken. Spoon over any juices from chicken parcels. Garnish with toasted sesame seeds to serve.