Miso-Honey Chicken Poke Bowl

Name: Miso-Honey Chicken Poke Bowl with Sesame Roasted Carrot, Slaw & Peanuts
Total time: 35 min
Yield: 2
Cuisine: Japanese
Ingredients: sachet Mixed Sesame Seeds; 1 packet Crushed Peanuts; 1 packet Jasmine rice; 320 g Chicken Breast; 1 packet Japanese Dressing; 1 Cucumber; 1 sachet Sesame Seeds; 2 Carrot; 1 packet Miso Paste; 1 packet Garlic Aioli; 1 packet Shredded Cabbage Mix; 1 drizzle olive oil; ½ tsp sesame oil; 1.25 cup water; 1 tbs honey

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!

Keep an eye out...Due to recent sourcing challenges, we’ve replaced some ingredients, which may be a little different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Allergens:

Sesame

•Wheat

•Gluten

•Soy

•Eggs

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 Time20 minutes

DifficultyEasy

Ingredients

Serving amount

sachet

Mixed Sesame Seeds

1 packet

Crushed Peanuts

1 packet

Jasmine rice

320 g

Chicken Breast

1 packet

Japanese Dressing

Cucumber

1 sachet

Sesame Seeds

Carrot

1 packet

Miso Paste

1 packet

Garlic Aioli

1 packet

Shredded Cabbage Mix

Not included in your delivery

1 drizzle

olive oil

½ tsp

sesame oil

1.25 cup

water

1 tbs

honey

Nutrition Values

Calories671 kcal

Energy (kJ)2810 kJ

Fat26.5 g

of which saturates3.8 g

Carbohydrate57.9 g

of which sugars10.8 g

Dietary Fibre7.4 g

Protein48.3 g

Sodium513 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

•Lid

•Baking Paper

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, tossing, until browned and cooked through, 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!