Hoisin-Peanut Chicken & Rice
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Hoisin-Peanut Chicken & Rice

Hoisin-Peanut Chicken & Rice

with Cucumber Salad & Crushed Peanuts

Umami hoisin and peanut sauce douses chicken to perfection and takes it to the next level! Served on a bed of jasmine rice and with a sprinkling of spring onion, you can thank us later!

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

jasmine 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

1.25 cup

water (for the rice)

½ cup

water (for the sauce)

1 sachet

soy sauce mix

(Contains Soy, Gluten, Wheat;)

20 g

butter

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Nutritional Values

Energy (kJ)3468 kJ
Fat28 g
of which saturates8.7 g
Carbohydrate90.8 g
of which sugars23.9 g
Protein51.4 g
Sodium1379 mg
The average adult daily energy intake is 8700 kJ

Utensils

Medium Saucepan
Lid
Large Frying Pan

Instructions

1
1

• In a medium saucepan, add the water (for the rice) and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove pan from heat and and keep covered until the rice is tender and the water is absorbed, 12 minutes.

2
2

• Meanwhile, thinly slice cucumber into half-moons. • Grate carrot. • Cut chicken breast into 2cm chunks. • In a small bowl, combine hoisin sauce, peanut butter and the water (for the sauce).

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, 5-6 minutes. • Reduce heat to medium and add ginger lemongrass 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.

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-peanut chicken and sauce. Sprinkle over crushed peanuts to serve. Enjoy!