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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.

Allergens:MilkSesameGlutenSoyEggs

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
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

3 clove

garlic

1 packet

basmati rice

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

1 sachet

sesame seeds

(ContainsSesameMay be presentGluten, Peanuts, Tree Nuts, Milk, Soy)

1 head

broccoli

1

carrot

1 knob

ginger

½ packet

miso paste

(ContainsGluten, Soy)

1 packet

chicken thigh

1 packet

crispy shallots

1 packet

mayonnaise

(ContainsEggs)

Not included in your delivery

Olive Oil

20 g

butter

(ContainsMilk)

1.5 cup

water

¼ tsp

salt

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
Utensils
Utensilsarrow down iconarrow down icon
Medium Pan
Lid
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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!

2

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.

3

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.

4

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.

5

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.

6

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.