Chinese Hoisin Glazed Chicken
with Creamy Coconut Rice
- Soy
- Gluten
- Sesame
- Wheat
- Gluten
- Soy
- May contain traces of allergens
Our recipe creators have jammed in all the key elements to create a superbly tasty dish... the hoisin sauce becomes gloriously caramelised to marry perfectly with the big white cloud of coco-nutty creamy rice. We aren’t sure who is the real hero in this dish – you decide!
Ingredients
2 packet
basmati rice
(May be present: Wheat, Gluten, Soy.)
2 tin
coconut milk
2 cube
chicken stock
2 unit
carrot
2 knob
ginger
2 clove
garlic
1 bunch
coriander
2 unit
zucchini
1 unit
long green chilli
1 packet
chicken thigh
2 sachet
hoisin sauce
(Contains: Sesame, Soy;)
Not included in your delivery
olive oil
2 cup
water (for the rice)
2 tsp
soy sauce (or gluten-free tamari soy sauce)
(Contains: Soy, Gluten;)
2 tsp
honey
½ cup
water (for the sauce)
Utensils
Cooking Steps
Rinse the basmati rice well. Place the rice, the coconut milk, the water (for the rice) into a medium saucepan and crumble in the chicken stock cube. Bring to the boil over a high heat. Once boiled, reduce the heat to low and simmer, covered, for 15 minutes, or until the rice is soft and the liquid has absorbed. Season with a pinch of pepper and set aside. Cover with a lid to keep warm. TIP: Avoid lifting the lid on the rice as this lets steam out and slows down the cooking process.
While the rice is cooking, finely grate the ginger. Peel and crush the garlic. Chop the zucchini into 1 cm batons. Grate the carrot (unpeeled). Roughly chop the coriander. Finely slice the long green chilli (if using). TIP: Green chillies are hotter than red ones – deseed it and use less chilli in step 6 for less heat! Chop the chicken thigh into 2 cm chunks.
Add the ginger and garlic to a medium bowl and stir through the soy sauce, honey and olive oil (1 tbs for 2 people / 2 tbs for 4 people). Add the chicken thigh chunks and toss to coat.
Heat a large dry frying pan (no oil) over a high heat. Add the zucchini to the pan in a single layer and cook, tossing occasionally, for 5-6 minutes, or until lightly charred. Remove from the pan and season with a pinch of salt and pepper. TIP: Charring the zucchini with no oil gives it a delicious smoky flavour! Return the pan to a medium-high heat with a drizzle of olive oil and add the chicken. Cook, tossing, for 4-5 minutes, or until browned (the chicken will finish cooking in step 5).
Add the carrot, hoisin sauce and water (for the sauce) to the pan with the chicken. Reduce the heat to medium and simmer for 3-4 minutes, or until slightly thickened. Stir through the zucchini. Season to taste with a pinch of salt and pepper.
Divide the creamy coconut rice between bowls and top with the Chinese hoisin glazed chicken. Sprinkle over the coriander and the long green chilli (if using).
