Fragrant Asian Chicken
with roast broccoli and rice
Tangy, 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:
Under 650 calories
•Family Friendly
•Quick
Allergens:
Wheat
•Sesame
•Soya
Total Time20 minutes
Cooking Time25 minutes
DifficultyMedium
Ingredients
Serving amount
1 unit(s)
Onion
1 unit(s)
Broccoli
2 sachet(s)
Hoisin Sauce
(Contains Wheat, Sesame, Soya)
1 sachet(s)
Sesame Seeds
(Contains Sesame May be present Cereals containing gluten, Peanut, Nuts)
320 grams
Chicken Breast
2 sachet(s)
Sweet Chilli Sauce
1 sachet(s)
Garlic, Ginger & Lemongrass Paste
150 grams
Jasmine Rice
Not included in your delivery
to taste
Oil
to taste
Water
to taste
Salt
to taste
Pepper
to taste
Butter
Nutrition Values
Energy (kJ)2816 kJ
Energy (kcal)673 kcal
Fat11.7 g
of which saturates2.2 g
Carbohydrate97.1 g
of which sugars18.8 g
Dietary Fiber0.9 g
Protein49.3 g
Cholesterol0 mg
Salt4.74 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
•Baking Sheet with Baking Paper
•Pot with Lid
Instructions
1
- Preheat oven to 220°C/200°C fan/gas mark 7.
- Pour 300ml cold salted water (double for 4p) into a medium pot with a tight-fitting lid.
- Stir in the rice and bring to the boil.
- Once boiling, lower the heat to medium, cover with the lid and cook for 12 mins. Remove the pot from the heat.
- Keep covered for another 12 mins or until ready to serve (the rice will continue to cook in its own steam).
2
- Meanwhile, halve, peel and chop the onion into eight wedges.
- Trim the tip of the broccoli. Cut head into small florets and stem into 2cm pieces.
- Pop the broccoli and onion onto a lined baking tray.
- Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer.
- When the oven is hot, roast on the top shelf until the edges are crispy and slightly charred, 10-15 mins.
3
- Place a large 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.
4
- Lay the chicken out on a board and place your hand flat on top. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
- Slice through horizontally to make two thin steaks.
- Repeat with the other breast(s).
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
5
- Return the pan to medium-high heat with a drizzle of oil.
- When hot, add the chicken. Season with salt and pepper. Cook through, 3-6 mins each side. IMPORTANT: Chicken is cooked when no longer pink in the middle.
- Add hoisin, lemongrass paste and 75ml water (double for 4p).
- Lower heat and simmer until slightly thickened, 2-3 mins.
- Add a knob of butter. Use a spoon to baste the chicken in the sauce.
TIP: Loosen with a splash of water if needed!
6
- When everything is ready, fluff up the rice with a fork and divide between plates.
- Top with the roast veg, glazed chicken and buttery hoisin sauce.
- Drizzle with sweet chilli sauce.
- Scatter over the toasted sesame seeds to finish.
