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Hoisin Chicken & Vegetable Tray Bake

Hoisin Chicken & Vegetable Tray Bake

With Roasted Cashews

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What’s as fuss free as going to your local Chinese restaurant…!? Not much, but we reckon this simple hoisin chicken bake comes close… It’s cooked in a jiffy, it’s big on flavour and best of all, the mess is minimal.

Tags:Not Suitable for CoeliacsNaturally Gluten-Free
Allergens:MilkSesameSoyGlutenTree Nuts

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 difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

3 clove

garlic

1 packet

basmati rice

1 head

broccoli

1 packet

chicken thigh

1 sachet

hoisin sauce

(ContainsSesame, Soy)

1 unit

carrot

1 unit

red capsicum

½ packet

roasted cashews

(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)

½ sachet

black sesame seeds

(ContainsSesameMay be present Milk, Peanuts, Soy, Tree Nuts, Gluten)

1 unit

long red chilli

Not included in your delivery

olive oil

20 g

butter

(ContainsMilk)

1.5 cup

water

¼ tsp

salt

2 tsp

honey

1 tbs

soy sauce (or gluten-free tamari soy sauce)

(ContainsSoy, Gluten)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3780 kJ
Fat33.1 g
of which saturates11.1 g
Carbohydrate91.6 g
of which sugars28.2 g
Dietary Fibre0 g
Protein52.8 g
Cholesterol0 mg
Sodium1630 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Knife
Medium Bowl
Lid
Medium Pan
Small Bowl
Baking Paper
Baking Tray
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 220°C/200°C fan-forced. Finely chop the garlic (or use a garlic press). Cut the broccoli into 2cm florets and roughly chop the stems. Slice the chicken thigh into 1cm thick strips. In a medium bowl, mix together the hoisin sauce, honey, soy sauce, 1/3 of the garlic and a drizzle of olive oil.

2

In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the remaining garlic and cook for 1 minute, or until golden and fragrant. Add the basmati rice, the water and the salt to the pan and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered for 10 minutes, or until the rice is tender and the water has absorbed. TIP: The rice will finish cooking in its own steam so don't peek

3

While the rice is cooking, transfer 1/2 the hoisin-garlic sauce to a small bowl and set aside until Step 6. Add the broccoli to the sauce in the medium bowl and toss to coat. Arrange the broccoli over half an oven tray lined with baking paper, leaving some sauce in the bowl. Add the chicken to the same medium bowl and toss to coat in any remaining sauce, then transfer to the other half of the oven tray. TIP: Baking the chicken and broccoli separately on the tray allows the chicken to brown and caramelise.

4

Chop the carrot (unpeeled) into thin half-moons. Thinly slice the red capsicum. Transfer the carrot and red capsicum to a second oven tray lined with baking paper. Drizzle with olive oil, season with a pinch of salt and pepper and toss to coat.

5

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 smokey flavour! While the chicken and veggies are baking, thinly slice the long red chilli (if using).

6

Divide the garlic rice between plates and top with the hoisin chicken and vegetables. Spoon over the reserved hoisin-garlic sauce and any sauce left on the tray. Top with the roasted cashews. Sprinkle over the black sesame seeds (see ingredients list) and long red chilli (if using).