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Chinese Hoisin Glazed Chicken

Chinese Hoisin Glazed Chicken

with Creamy Coconut Rice

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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!

Tags:Not Suitable for CoeliacsNaturally Gluten-Free
Allergens:SoyGlutenSesame

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 Time30 minutes
Cooking difficultyEasy
Ingredients

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

2 packet

basmati rice

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

(ContainsSoy, Sesame)

Not included in your delivery

olive oil

2 cup

water (for the rice)

2 tsp

soy sauce (or gluten-free tamari soy sauce)

(ContainsSoy, Gluten)

2 tsp

honey

½ cup

water (for the sauce)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2840 kJ
Fat18.9 g
of which saturates7.5 g
Carbohydrate80.7 g
of which sugars17.9 g
Dietary Fibre0 g
Protein40.8 g
Cholesterol0 mg
Sodium767 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Lid
Saucepan
Chopping board
Garlic Press
Grater
Knife
Medium Bowl
Spoon
Bowl
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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).

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.

6

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).