Sweet Miso-Glazed Chicken
with Sesame-Garlic Rice & Crispy Shallots
This dish is a perfect combination of bright veggies, miso-glazed chicken and sesame-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
3 clove
garlic
1 packet
basmati rice
½ packet
miso paste
(Contains Gluten, Soy; )
1 packet
chicken breast
1 sachet
Sweet Soy Seasoning
(Contains Soy, Gluten(Wheat); )
1 sachet
sesame seeds
(Contains Sesame; )
1 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 head
broccoli
1
carrot
1 packet
mayonnaise
(Contains Egg; May be present Fish, Wheat, Cashew, Almond, Sesame, Soy. )
1 sachet
Crispy Shallots
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1.5 cup
water
½ tbs
rice wine vinegar
Nutrition Values
Utensils
Cooking Steps
Finely chop garlic. In a medium saucepan, melt the butter with a dash of olive oil over medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. Add basmati rice, water and a 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 the water has been absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
In a small bowl, combine miso paste (see ingredients), rice wine vinegar and a splash of water. Set aside. Cut chicken breast into 2cm chunks. In a medium bowl, combine sweet soy seasoning and a drizzle of olive oil. Add chicken and toss to coat.
Cut broccoli into small florets and roughly chop stalk. Thinly slice carrot into half-moons.
Heat a large frying pan over medium-high heat. Toast sesame seeds, tossing, until golden, 3-4 minutes. Transfer to a bowl. Return the frying pan to medium-high heat with a drizzle of olive oil. Cook broccoli and carrot with a splash of water, tossing occasionally, until tender, 5-6 minutes. Add ginger & lemongrass paste and remaining garlic and cook until fragrant, 1 minute. Transfer to a bowl.
While the veggies are cooking, return the frying pan to high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Remove pan from the heat, then add miso glaze and cook, stirring, until thickened and chicken is coated, 1-2 minutes.
Stir toasted sesame seeds through garlic rice. Divide sesame-garlic rice between bowls. Top with ginger veggies and miso-glazed chicken. Spoon over any remaining glaze. Top with mayonnaise and garnish with crispy shallots to serve.