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.
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basmati rice(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)
miso paste(ContainsGluten, Soy)
sesame seeds(ContainsSesameMay be presentGluten, Peanuts, Tree Nuts, Milk, Soy)
rice wine vinegar
soy sauce(ContainsGluten, Soy)
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 a pinch of 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!
In a small bowl, combine the miso paste (see ingredients), rice wine vinegar, brown sugar and a splash of water. Set aside.
Cut the broccoli into small florets and roughly chop the stalk. Thinly slice the carrot into half-moons. Finely grate the ginger.
Heat a large frying pan over a medium-high heat. Toast the sesame seeds, tossing, until golden, 3-4 minutes. Transfer to a bowl. 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 medium bowl.
While the veggies are cooking, cut the chicken breast into 2cm chunks. Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, cook the chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Add the miso glaze and cook, stirring, until thickened slightly and the chicken is well coated, 1-2 minutes.
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 to serve.