Hoisin Chicken & Vegetable Tray Bake
- Sesame
- Soy
- May contain traces of allergens
- Gluten
- Soy
- Wheat
Ingredients
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat)
1 packet
Coriander
3
Garlic
330 g
Chicken Thigh
1 sachet
Chilli Flakes
1
Capsicum
1
Zucchini
1
Broccoli
1 packet
Hoisin Sauce
(Contains: Sesame, Soy)
1 packet
Roasted Cashews
1 sachet
Black Sesame Seeds
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 medium saucepan over a medium heat. Add two-thirds of the garlic and cook for 1-2 minutes, or until golden and fragrant. Add the basmati rice, water (check ingredients list for amount), 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 tender and all the liquid has been absorbed. Cover with a lid to keep warm.
While the rice is cooking, cut the broccoli into small florets and roughly chop the stems. Slice the chicken thigh into 1 cm thick strips. Place the broccoli and chicken thigh in a large bowl.
In a small bowl, mix together the hoisin sauce, honey, soy sauce and remaining garlic. Drizzle with olive oil and add half the marinade to the large bowl with the chicken and broccoli. Toss to coat. TIP: You will use the remaining marinade as a sauce!
Chop the zucchini into 2 cm chunks. Thinly 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 mixture to the second oven tray lined with baking paper. Bake both trays for 15-20 minutes, or until the chicken is cooked through and 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 chicken and veggies are baking, finely chop the coriander.
Divide the garlic rice between plates and top with the hoisin chicken and vegetables. Spoon over the remaining sauce and any sauce left on the tray. Top with the roasted cashews (use suggested amount) and coriander. Sprinkle over the black sesame seeds (use suggested amount) and chilli flakes (if using). Enjoy!
