Creamy Hoisin-Peanut Chicken & Rice
with Cucumber Salad & Spring Onion- Sesame
- Soy
- Peanuts
- Gluten
- Wheat
- Milk
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Sesame
- Almond
- Brazil nut
- Cashew
Umami hoisin and peanut sauce douses chicken to perfection and takes it to the next level! Served on a bed of basmati and with a sprinkling of spring onion, you can thank us later!
Ingredients
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy.)
1
cucumber
1 bunch
spring onion
1
carrot
1 packet
chicken breast
1 packet
hoisin sauce
(Contains: Sesame, Soy;)
1 packet
peanut butter
(Contains: Peanuts; May be present: Sesame, Almond, Brazil nut, Cashew.)
1 packet
Ginger Lemongrass Paste
1 bag
mixed salad leaves
Not included in your delivery
olive oil
¼ cup
water
1 packet
soy sauce mix
(Contains: Soy, Gluten, Wheat;)
20 g
butter
(Contains: Milk;)
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with the boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. • Drain and return to saucepan.
• Meanwhile, thinly slice cucumber into half-moons. • Thinly slice spring onion. • Grate carrot. • Cut chicken breast into 2cm chunks. • In a small bowl, combine hoisin sauce, peanut butter and the water.
• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Reduce heat to medium, and add gingerlemongrass paste, and cook, tossing, until fragrant, 1 minute. • Stir in the hoisin peanut mixture, until combined.
TIP: Add a splash of water if the sauce looks too thick.
• In a medium bowl, combine carrot, cucumber, mixed salad leaves and soy sauce mix. Season to taste. • To the pan with rice, add the butter, stirring to coat. • Divide rice and salad between bowls. Top with creamy hoisin-peanut chicken. Spoon over any remaining sauce from pan over chicken. Sprinkle over spring onion to serve. Enjoy!
