What’s as fuss free as going to your local Chinese restaurant…!? Not much, but we reckon this simple hoisin chicken bake comes close… It’s cooked in a jiffy, it’s big on flavour and best of all, the mess is minimal.
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
basmati rice(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)
roasted cashews(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)
black sesame seeds(ContainsSesameMay be presentGluten, Peanuts, Tree Nuts, Milk, Soy)
long red chilli
soy sauce(ContainsSoy, Gluten)
Preheat the oven to 220°C/200°C fan-forced. Finely chop the garlic (or use a garlic press). Cut the broccoli into 2cm florets and roughly chop the stems. Slice the chicken thigh into 1cm thick strips. Place the chicken thigh and broccoli into a large bowl.
In a small bowl, mix together the hoisin sauce, honey, soy sauce and 1/2 the garlic. Drizzle with olive oil and add 1/2 the sauce to the large bowl with the chicken and broccoli. Toss to coat. TIP: You will serve with the remaining sauce!
In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the remaining garlic and cook for 1 minute, or until golden and fragrant. Add the basmati rice, the water and the salt to the pan and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered for 10 minutes, or until the rice is tender and the water has absorbed. TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, chop the carrot (unpeeled) into thin half-moons. Thinly slice the red capsicum. Transfer the carrot and red capsicum to an oven tray lined with baking paper. Drizzle with olive oil, season with a pinch of salt and pepper and toss to coat.
Transfer the chicken and broccoli to a second oven tray lined with baking paper. Bake both trays for 15-20 minutes, or until the chicken is cooked through and veggies are tender. TIP: The chicken is cooked when it is no longer pink in the centre. TIP: The veggies will char slightly in the oven but this adds a delicious smokey flavour! While the chicken and veggies are baking, thinly slice the long red chilli (if using).
Divide the garlic rice between plates and top with the hoisin chicken and vegetables. Spoon over the reserved hoisin-garlic sauce and any sauce left on the tray. Top with the roasted cashews. Sprinkle over the black sesame seeds (see ingredients list) and long red chilli (if using).