Baked Miso Ginger Chicken
with Soy Broccoli & 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.
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 head
broccoli
1
carrot
1 packet
miso paste
(Contains Gluten, Soy; )
1 sachet
black sesame seeds
(Contains Sesame; May be present Milk, Soy, Gluten, Peanut, Tree Nuts. )
1 packet
chicken breast
1 packet
ginger paste
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
2 clove
garlic
1 head
Asian Greens
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1.5 tbs
soy sauce
(Contains Gluten, Soy; )
2 tsp
honey
1.5 cup
water
Nutrition Values
Utensils
Instructions
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, finely grate the ginger. Trim the green beans, then slice in half. Cut the broccoli into small florets, then roughly chop the stalk. Cut the carrot (unpeeled) into thin matchsticks. Roughly chop the 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.
When the chicken has 10 minutes cook time remaining, wash out the frying pan and return to a medium-high heat with a drizzle of olive oil. Once the oil is hot, add the broccoli, carrot, green beans and cook until almost softened, 6-7 minutes. Add the Asian greens and cook until just tender, 2-3 minutes.
Divide garlic rice between bowls. Open up foil parcels, then slice chicken. Top rice with baked miso chicken and veggies. Spoon over any juices from chicken parcels. Garnish with black sesame seeds to serve.