HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSweet Miso Glazed Chicken & Sesame Rice
Sweet Miso-Glazed Chicken & Sesame Rice

Sweet Miso-Glazed Chicken & Sesame Rice

with Ginger Veggies & Crispy Shallots

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This dish is a perfect combination of bright veggies, miso-glazed chicken and sesame-garlic rice, with the feel-good factor of creating a magnificent Asian-inspired meal from scratch.


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
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

3 clove


1 packet

basmati rice

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

1 sachet

sesame seeds


1 head




1 knob


½ packet

miso paste

(ContainsGluten, Soy)

1 packet

chicken thigh

1 packet

crispy shallots

1 packet



Not included in your delivery

Olive Oil

20 g



1.5 cup


¼ tsp


½ tbs

rice wine vinegar

1 tbs

brown sugar

½ tbs

soy sauce

(ContainsGluten, Soy)
Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3640 kJ
Fat38 g
of which saturates11.4 g
Carbohydrate85.5 g
of which sugars12.7 g
Protein45.8 g
Sodium1202 mg
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. Add the basmati rice, water and the salt, stir, then 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 until the rice is tender and the water has been absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!


While the rice is cooking, heat a large frying pan over a medium-high heat. Add the sesame seeds and toast, tossing, until golden, 3-4 minutes. Transfer to a small bowl.


While the sesame seeds are toasting, cut the broccoli into small florets and roughly chop the stalk. Thinly slice the carrot into half-moons. Finely grate the ginger. In a second small bowl, combine the miso paste (see ingredients), rice wine vinegar, brown sugar and a splash of water. Set aside.


Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the broccoli and carrot with a splash of water, tossing occasionally, until tender, 5-6 minutes. Add the ginger and remaining garlic and cook until fragrant, 1 minute. Add the soy sauce and toss to coat. Transfer to a bowl.


While the veggies are cooking, cut the chicken thigh into 2cm chunks. Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the chicken, tossing, until browned and cooked through, 6-8 minutes. Add the miso glaze mixture and cook, stirring, until well coated and thickened slightly, 1-2 minutes. TIP: Chicken is cooked through when it's no longer pink inside.


Stir the toasted sesame seeds through the garlic rice. Divide the sesame-garlic rice between bowls. Top with the ginger veggies and miso-glazed chicken. Spoon over any remaining glaze. Top with the mayonnaise and garnish with the crispy shallots.