What’s as fuss free as going to your local Chinese restaurant? Not much, but we reckon this simple hoisin chicken comes close... It’s cooked in a jiffy, it’s big on flavour and best of all, the mess is minimal.
This recipe is under 650kcal per serving.
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
mixed sesame seeds(ContainsSesame)
soy sauce(ContainsSoy, Gluten)
sesame oil (optional)(ContainsSesame)
rice wine vinegar
• Preheat oven to 240°C/220°C fan-forced. Halve baby broccoli lengthways. Thinly slice courgette into rounds. • Place baby broccoli and courgette on a lined oven tray, then drizzle with olive oil, sprinkle over mixed sesame seeds and season with salt and pepper. Toss to coat, spread out evenly, then roast until tender, 20 minutes. • Meanwhile, thinly slice radish. Thinly slice cucumber into half-moons. Grate carrot. Finely chop garlic.
• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine hoisin sauce and the honey and mix well. Add chicken and turn to coat. • In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Using tongs, pick up chicken and let excess marinade drip back into the bowl. • Cook chicken until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). • In the last 5 minutes of cook time, add remaining marinade and garlic and cook until reduced slightly, turning chicken to coat.
TIP: The marinade will darken and caramelise – this adds to the flavour!
• While the chicken is cooking, combine the soy sauce and mayonnaise in a small bowl. Set aside. • In a medium bowl, combine the sesame oil (if using), the rice wine vinegar and a pinch of salt and pepper. Add radish, cucumber and carrot and toss to combine. Season to taste.
• Slice hoisin-glazed chicken. • Divide sesame roasted veggies, chicken and radish salad between plates. • Garnish with crispy shallots. Serve with soy mayo.