Double Miso-Honey Chicken Poke Bowl

Name: Double Miso-Honey Chicken Poke Bowl with Sesame Roasted Carrot, Slaw & Peanuts
Total time: 35 min
Yield: 2
Cuisine: Japanese
Ingredients: olive oil; 2 carrot; 1 sachet mixed sesame seeds; 1.25 cup water; 1 packet jasmine rice; 1 cucumber; 1 clove garlic; 2 packet chicken thigh; ½ packet miso paste; 1 tbs honey; 1 bag Shredded Cabbage Mix; 1 packet Japanese Dressing; ½ tsp sesame oil; 1 packet garlic aioli; 1 packet Crushed Peanuts

with Sesame Roasted Carrot, Slaw & Peanuts

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This blissful bowl rivals what you'd get at your local poke joint. All you have to do is sear some juicy chicken breast, pop the carrot in the oven, then pile it on a bed of fragrant jasmine rice. Serve with crispy slaw for a crunchy kick!

Allergens:

Sesamzaad

•Gluten

•Soja

•Wheat

•Egg

•Jordnødder

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

Total35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

carrot

1 sachet

mixed sesame seeds

1 packet

jasmine rice

cucumber

1 clove

garlic

2 packet

chicken thigh

½ packet

miso paste

1 bag

Shredded Cabbage Mix

1 packet

Japanese Dressing

1 packet

garlic aioli

1 packet

Crushed Peanuts

Not included in your delivery

olive oil

1.25 cup

water

1 tbs

honey

½ tsp

sesame oil

Nutrition Values

Energy (kJ)4437 kJ

Fat52.7 g

of which saturates11.4 g

Carbohydrate89.1 g

of which sugars15.6 g

Protein72.6 g

Sodium1033 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.

Utensils

•Baking Paper

•Medium Saucepan

•Lid

•Large Frying Pan

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Cut carrot into bite-sized chunks. • Place carrot on a lined oven tray. Sprinkle with mixed sesame seeds and drizzle with olive oil. Season with salt and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes.

• Meanwhile, add the water to a medium saucepan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. Cook for 12 minutes, then remove pan from heat and keep covered until rice is tender and water is absorbed, 10-15 minutes.

TIP: The rice will finish cooking in its own steam, so don't peek!

• While the rice is cooking, thinly slice cucumber into half-moons. Finely chop garlic. Cut chicken thigh into 2cm chunks.

• When the carrot has 10 minutes remaining, heat a large frying pan over high heat with a drizzle of olive oil. When oil is hot, cook chicken in batches, tossing, until browned, 5-6 minutes. Transfer to a bowl.

• Wipe out the frying pan, then return to medium heat with a drizzle of olive oil. Cook garlic until fragrant, 1 minute. • Add miso paste (see ingredients) and the honey and cook, stirring, until bubbling, 1 minute. • Remove from heat, return chicken to the pan and toss to coat.

• In a large bowl, combine shredded cabbage mix, cucumber, Japanese dressing and the sesame oil. Season to taste. • Divide rice between bowls. Top with miso-honey chicken, sesame roasted carrot and slaw. • Dollop with garlic aioli and sprinkle over crushed peanuts to serve. Enjoy!