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Fragrant Asian Double Chicken Breast

Fragrant Asian Double Chicken Breast

with roast broccoli, carrots and rice
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Calories
: 
819 kcal
Protein
: 
93.4g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Soya
  • Sesame
Serving amount

250 grams

Broccoli

2 sachet(s)

Hoisin Sauce

(Contains: Soya)

10 grams

Sesame Seeds

(Contains: Sesame)

640 grams

Irish Chicken Breast

1 sachet(s)

Sweet Chilli Sauce

1 sachet(s)

Garlic, Ginger & Lemongrass Paste

150 grams

Jasmine Rice

1 unit(s)

Shallot

1 unit(s)

Carrot

Not included in your delivery

to taste

Oil

to taste

Water

to taste

Salt

to taste

Pepper

to taste

Butter

Energy (kJ)3428 kJ
Energy (kcal)819 kcal
Fat13.3 g
of which saturates3.7 g
Carbohydrate98.3 g
of which sugars29.6 g
Dietary Fiber10 g
Protein93.4 g
Salt7.1 g
Trans Fat0.9 g
Potassium496.3 mg
Calcium71.6 mg
Iron1.7 mg
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.
•Baking Sheet with Baking Paper
•Pot with Lid

Cooking steps

Roast the Carrots
1
  • Preheat oven to 220°C/200°C fan/gas mark 7.
  • Trim the carrot, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
  • Pop the onto a large (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 tender, 20-25 mins. Turn halfway through.
Boil the Rice
2
  • Rinse the rice to remove excess starch. Pour 300ml cold salted water (per 2P) 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).
Roast the Veg
3
  • Meanwhile, halve, peel and chop the shallot into eight wedges.
  • Trim the tip of the broccoli. Cut head into small florets and stem into 2cm pieces.
  • When carrots are halfway through cooking, pop the broccoli and shallot alongside.
  • Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer.
  • Return to the oven until the edges are crispy and slightly charred, 10-15 mins.
Prep the Chicken
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.

Cook the Chicken
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 (per 2P).
  • 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!

Finish and Serve
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.
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