Name: F Hoisin Chicken and Vegetable Tray Bake with Cashews
Total time: 35 min
Yield: 2
Cuisine: Asian
Ingredients: 6 Garlic; 660 g Chicken Thigh; Coriander; 1 sachet Chilli Flakes; 2 Capsicum; 2 Zucchini; 2 Broccoli; 2 packet Hoisin Sauce; 1 packet Basmati Rice; 1 packet Roasted Cashews; 1 sachet Black Sesame Seeds

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Recipes

Asian Recipes

F Hoisin Chicken and Vegetable Tray Bake

with Cashews

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Allergens:

Sesame

•Soy

The quantities provided above are averages only.

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 Time35 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

/ Serving 4 people

Garlic

660 g

Chicken Thigh

Coriander

1 sachet

Chilli Flakes

Capsicum

Zucchini

Broccoli

2 packet

Hoisin Sauce

(Contains: Sesame, Soy;)

1 packet

Basmati Rice

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

1 packet

Roasted Cashews

1 sachet

Black Sesame Seeds

Nutritional Values

per serving

The average adult daily energy intake is 8700 kJ

Cooking Steps

Preheat the oven to 220°C/200°C fan-forced. Peel and crush the garlic. Melt the butter with a dash of olive oil in a large saucepan over a medium heat. Add 2/3 of the garlic and cook for 1-2 minutes, or until golden and fragrant. Add the basmati rice, water (for the rice), and salt (use suggested amount) to the pan and bring to the boil. Reduce the heat to low. Simmer, uncovered, stirring occasionally, for 15-20 minutes, or until the rice is soft and all the liquid has been absorbed. Cover with a lid to keep warm.

Meanwhile, cut the broccoli into small florets, roughly chop the stems. Slice the chicken thigh into 1 cm thick strips. Place the broccoli and chicken thigh into a large bowl.

In a small bowl, mix together the remaining garlic, hoisin sauce, honey and soy sauce. Drizzle with olive oil and add ½ of the hoisin mixture to the large bowl with the chicken and broccoli. Toss to coat. TIP: You will use the remaining hoisin mixture as a sauce for the dish!

Chop the zucchini into 2 cm chunks. Finely slice the red capsicum. Transfer the zucchini and red capsicum to an oven tray lined with baking paper. Drizzle with olive oil, season with a pinch of salt and pepper and toss to coat.

Transfer the chicken & broccoli to a second oven tray lined with baking paper. Transfer both trays to the oven to cook for 15-20 minutes, or until the chicken is cooked through and the veggies are tender. TIP: The chicken is cooked when it is no longer pink in the centre. TIP: The veggies will char slightly in the oven but this adds a delicious smoky flavour! While the tray bake cooks, finely chop the coriander.

Divide the garlic rice between plates and top with the hoisin chicken and vegetables. Spoon over the remaining hoisin mixture and any sauce left on the tray. Top with the roasted cashews and coriander. Sprinkle over the black sesame seeds and chilli flakes (if using) over the adults' portions. Enjoy!