Fragrant Asian Chicken
with roast broccoli and rice
Sticky, slightly sweet, and with just a bit of bite—this fragrant Asian chicken is sure to go down a treat with everyone in your house.
Tags:
Dairy Free
•Family Friendly
Allergens:
Wheat
•Sesame
•Soya
Total Time50 minutes
Cooking Time40 minutes
DifficultyMedium
Ingredients
Serving amount
1 unit(s)
Garlic
1 unit(s)
Onion
½ unit(s)
Broccoli
2 sachet(s)
Hoisin Sauce
(Contains Wheat, Sesame, Soya)
150 grams
Rice
1 sachet(s)
Sesame Seeds
(Contains Sesame May be present Cereals containing gluten, Peanut, Nuts)
320 grams
Chicken Breast
Not included in your delivery
to taste
Oil
to taste
Water
to taste
Salt
to taste
Pepper
Nutrition Values
Energy (kcal)565 kcal
Energy (kJ)2365 kJ
Fat9.7 g
of which saturates2 g
Carbohydrate73.4 g
of which sugars10.1 g
Dietary Fiber0 g
Protein45.2 g
Cholesterol0 mg
Salt0.64 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Sieve
•Grater
•Baking Sheet with Baking Paper
•Pot
•Lid
Instructions
1
- Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a large pot of salted water for the rice.
- Peel and grate the garlic (or use a garlic press).
- Halve, peel and chop the onion into 8 wedges.
- Cut half the broccoli into florets (double for 4p). Halve any large florets.
- In a small bowl, mix the hoisin sauce with the garlic and set aside.
TIP: If you’re in a hurry you can boil the water in your kettle.
2
- Pop the chicken, chopped broccoli and onion onto a large (lined) baking tray. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
- Drizzle with oil, season with salt and pepper then toss to coat.
- When the oven is hot, roast on the middle shelf until the chicken is cooked through and veg is tender, 25-30 mins.
3
- Meanwhile, add the rice to the boiling water and cook for 10-12 mins.
- Drain in a sieve and pop back in the pot.
- Cover with a lid and leave to the side until ready to serve.
4
- Place a medium pan over medium heat (no oil).
- Once hot, add the sesame seeds and dry-fry, stirring regularly, until lightly toasted, 2-3 mins.
- Once toasted, transfer to a small bowl and set aside.
TIP: Watch them like a hawk as they can burn easily.
5
- Just before the chicken is ready, return the (now empty) pan to a medium heat.
- Pour in the hoisin sauce and 75ml water (double for 4p).
- Bring to a simmer and allow to bubble away until slightly thickened, 2-3 mins.
- When the chicken is cooked, transfer to the pan and turn to coat in the sauce until glossy, 1-2 mins.
TIP: Add a splash of water if it's a little dry.
6
- When everything is ready, fluff up the rice with a fork and divide between your plates.
- Top with the glazed chicken and roast veg.
- Spoon over the remaining sauce from the pan.
- Scatter over the toasted sesame seeds to finish.