Miso-Honey Chicken Poke Bowl

Name: Miso-Honey Chicken Poke Bowl with Sesame Roasted Kumara & Slaw
Total time: 35 min
Yield: 2
Cuisine: Japanese
Ingredients: olive oil; 1 packet mixed sesame seeds; 1.25 cup water; 1 packet jasmine rice; 1 cucumber; 1 packet Diced Chicken; ½ packet miso paste; 1 tbs honey; 1 bag Shredded Cabbage Mix; ½ tsp sesame oil; 1 packet garlic aioli; 1 packet Crispy Shallots; 1 Kumara; 1 clove garlic; 1 packet Japanese Dressing

with Sesame Roasted Kumara & Slaw

Get up to $175 off

This blissful bowl rivals what you'd get at your local poke joint. Better yet, you can make it in a flash thanks to our slow-cooked chicken breast, spiked with creamy sesame dressing; simply shred it and forget it while the kumara and rice cook.

Allergens:

Sesame

•Gluten

•Soy

•Eggs

•Gluten(Wheat)

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

1 packet

mixed sesame seeds

(Contains: Sesame; )

1 packet

jasmine rice

cucumber

1 packet

Diced Chicken

½ packet

miso paste

(Contains: Gluten, Soy; )

1 bag

Shredded Cabbage Mix

1 packet

garlic aioli

(Contains: Soy, Eggs; )

1 packet

Crispy Shallots

Kumara

1 clove

garlic

1 packet

Japanese Dressing

(Contains: Sesame, Soy, Gluten(Wheat); May be present: Eggs, Fish. )

Not included in your delivery

olive oil

1.25 cup

water

1 tbs

honey

½ tsp

sesame oil

(Contains: Sesame; )

Nutrition Values

Energy (kJ)3454 kJ

Fat26.3 g

of which saturates4.5 g

Carbohydrate99.3 g

of which sugars17.9 g

Protein45.6 g

Sodium840 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 Tray

•Baking Paper

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Peel, then cut kumara into bite-sized chunks. • Place kumara 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 the 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.

• When the kumara has 10 minutes remaining, heat a large frying pan over high heat with a drizzle of olive oil. When oil is hot, cook diced chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a plate.

• Wipe out the frying pan and 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, add chicken 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 kumara and slaw. • Top with garlic aioli and crispy shallots to serve. Enjoy!