Hoisin Chicken & Rice
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Hoisin Chicken & Rice

Hoisin Chicken & Rice

with Cucumber Salad & Crushed Peanuts

Umami hoisin sauce douses chicken to perfection and takes it to the next level! Served on a bed of basmati and with a sprinkling of crushed peanuts, you can thank us later!

Due to local availability, we’ve replaced some of your ingredients. They may be a little different to what’s pictured, but just as delicious!

Tags:
Quick
Climate Superstar
Allergens:
Sesame
Soy
Peanut
Gluten
Wheat

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time25 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 packet

basmati rice

(May be present: Wheat, Gluten, Soy. )

1

cucumber

1

carrot

1 packet

chicken breast

1 packet

hoisin sauce

(Contains Sesame, Soy;)

1 packet

peanut butter

(Contains Peanut; May be present: Sesame, Almond, Brazil Nut, Cashew. )

1 packet

Ginger Lemongrass Paste

1 bag

mixed salad leaves

1 packet

crushed peanuts

(Contains Peanut; May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )

Not included in your delivery

olive oil

¼ cup

water

1 sachet

soy sauce mix

(Contains Soy, Gluten, Wheat;)

20 g

butter

½ tbs

rice wine vinegar (or white wine vinegar)

½ tbs

brown sugar

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Nutritional Values

Energy (kJ)3506 kJ
Fat30.3 g
of which saturates9.3 g
Carbohydrate90.6 g
of which sugars23.9 g
Protein48.8 g
Sodium1393 mg
The average adult daily energy intake is 8700 kJ

Utensils

Medium Saucepan
Large Frying Pan

Instructions

1
1

• 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.

2
2

• Meanwhile, thinly slice cucumber into half-moons. • Grate carrot. • Cut chicken breast into 2cm chunks. • In a small bowl, combine hoisin sauce, the vinegar, brown sugar and water.

3
3

• 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 (when no longer pink inside), 5-6 minutes. • Reduce heat to medium, add gingerlemongrass paste and cook, tossing, until fragrant, 1 minute. • Stir in the hoisin mixture, until combined.

TIP: Add a splash of water if the sauce looks too thick.

4
4

• In a medium bowl, combine carrot, cucumber, mixed salad leaves and soy sauce mix. Season to taste. • Add the butter to the saucepan with the rice, stirring to coat. • Divide rice and salad between plates. • Top with hoisin chicken sauce. • Sprinkle over crushed peanuts to serve. Enjoy!