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Chinese Hoisin-Glazed Chicken

Chinese Hoisin-Glazed Chicken

with Coconut Rice & Asian Greens

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Our recipe creators have jammed in all the key elements to create a superbly tasty dish... the hoisin sauce becomes gloriously caramelised to marry perfectly with the big white cloud of coconutty creamy rice. We aren’t sure who is the real hero in this dish – you decide!

Allergens:GlutenSoy

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

Total Time35 minutes
Cooking difficultyEasy
Ingredients

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

2 packet

basmati rice

(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)

2 tin

coconut milk

2 unit

carrot

2 knob

ginger

2 clove

garlic

1 bunch

coriander

2 bunch

Asian greens

1 unit

long green chilli

1 packet

chicken thigh

2 sachet

hoisin sauce

(ContainsSoy)

Not included in your delivery

olive oil

2 cup

water

2 tsp

soy sauce

(ContainsGluten, Soy)

2 tsp

honey

½ tsp

salt

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3320 kJ
Fat28.1 g
of which saturates14 g
Carbohydrate84.7 g
of which sugars21.4 g
Dietary Fibre0 g
Protein42.5 g
Cholesterol0 mg
Sodium885 mg
Utensils
Utensilsarrow down iconarrow down icon
Lid
Medium Pan
Chopping board
Grater
Knife
Medium Bowl
Spoon
Bowl
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

In a medium saucepan, bring the coconut milk, water and salt to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Simmer for 15 minutes, or until the rice is tender and the liquid has absorbed.

2

While the rice is cooking, finely grate the ginger. Finely grate the garlic (or use a garlic press). Cut the carrot (unpeeled) into 0.5cm half moons. Roughly chop the Asian greens. Roughly chop the coriander. Thinly slice the long green chilli (if using). Cut the chicken thigh into 2cm chunks. TIP: Green chillies can be hotter than red ones – deseed the chilli for less heat!

3

In a medium bowl, combine the ginger, garlic, soy sauce, honey and 2 tbs olive oil. Add the chicken thigh chunks and toss to coat.

4

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, add the chicken and cook, tossing, for 5-6 minutes, or until browned and cooked through. Transfer to a medium bowl.

5

Return the pan to a medium-high heat with a drizzle of olive oil. Add the carrot and cook for 2-3 minutes, or until just tender. Add the Asian greens and hoisin sauce. Reduce the heat to medium and simmer for 2 minutes, or until tender. Return the chicken to the pan and stir to coat. Season to taste with salt and pepper.

6

Divide the coconut rice between bowls and top with the Chinese hoisin-glazed chicken. Sprinkle with the coriander and the long green chilli (if using).

TIP: For kids, follow our serving suggestion in the main photo!