Honey Ginger Chicken
with stir-fried broccoli and jasmine rice
The Asian-inspired flavours in this hake rice bowl take your mouth on a journey from sweet to heat. The ginger, honey and garlic may be contrasting tastes but they definitely work together in this dish.
The quantities provided above are averages only.
Ingredients
1 sachet(s)
Honey
150 grams
Jasmine Rice
1 unit(s)
Broccoli
1 unit(s)
Ginger
1 unit(s)
Lime
20 grams
Peanuts
(Contains Peanut May be present Nuts, Sesame, Cereals containing gluten)
2 unit(s)
Garlic
1 unit(s)
Onion
1 sachet(s)
Ketjap Manis
(Contains Soya, Wheat)
1 sachet(s)
Sweet Asian Sauce
(Contains Soya, Wheat May be present Crustaceans)
260 grams
Diced Irish Chicken Breast
1 sachet(s)
Ground Turmeric
Not included in your delivery
1 tbsp
Oil
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Utensils
Cooking Steps
- Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid.
- Stir in the rice and turmeric 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 and keep covered for another 12 mins or until ready to serve (the rice will continue to cook in its own steam).
- Meanwhile, trim the bottom of the broccoli. Cut head into small florets and stem into 2cm pieces.
- Peel and grate the ginger and garlic. Use a teaspoon to easily scrape away the ginger's peel.
- Juice the lime.
- Roughly chop the peanuts.
- Halve and peel the onion. Chop into small pieces.
- Place a large pan over medium-high heat with a drizzle of oil.
- Once hot, fry the broccoli and onion until slightly charred, 2-3 mins.
- Season with salt and pepper then add the ginger and garlic and cook until fragrant, 1 min.
- Add a splash of water and cover with a lid or some foil. Cook until the broccoli is tender, 4-5 mins.
- Remove from the pan and set aside.
- Meanwhile, add the sweet Asian sauce, ketjap manis and honey to a small bowl.
- Pour in 1 tsp lime juice (per 2P) and 1 tbsp oil (per 2P).
- Mix well to combine.
- Return the pan to medium-high heat with a drizzle of oil. Pat the hake dry with kitchen paper. Chop into 2cm chunks.
- Once hot, cook the hake, 4-5 mins. Turn over and cook on the other side for a further 4-5 mins. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the centre.
- Add the sauce and veg and cook until warmed through, 1-2 mins.
- Season to taste with salt, pepper and more lime juice if desired.
NOTE: Swapping to chicken? After cooking the veg, add to the hot pan, season as instructed and fry until cooked through, 8-10 mins.
- Fluff up the rice with a fork and divide between bowls.
- Top with the fish and veg.
- Scatter the chopped peanuts over the top.
