Hoisin Chicken & Rice
with Cucumber Salad & Crushed Peanuts
Umami hoisin sauce douses chicken to perfection and takes it to the next level! Served on a bed of basmati and with a sprinkling of crushed peanuts, you can thank us later!
Due to local availability, we’ve replaced some of your ingredients. They may be a little different to what’s pictured, but just as delicious!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
basmati 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: Peanuts; May be present: Sesame, Almond, Brazil nut, Cashew.)
1 packet
Ginger Lemongrass Paste
1 bag
mixed salad leaves
1 packet
crushed peanuts
(Contains: Peanuts; May be present: Wheat, Gluten, Soy, Sesame, Almond, Brazil nut, Milk, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut.)
Not included in your delivery
olive oil
¼ cup
water
1 sachet
soy sauce mix
(Contains: Soy, Gluten, Wheat;)
20 g
butter
(Contains: Milk;)
½ tbs
rice wine vinegar (or white wine vinegar)
½ tbs
brown sugar
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with the boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. • Drain and return to saucepan.
• Meanwhile, thinly slice cucumber into half-moons. • Grate carrot. • Cut chicken breast into 2cm chunks. • In a small bowl, combine hoisin sauce, the vinegar, brown sugar and water.
• 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 (when no longer pink inside), 5-6 minutes. • Reduce heat to medium, add gingerlemongrass paste and cook, tossing, until fragrant, 1 minute. • Stir in the hoisin mixture, until combined.
TIP: Add a splash of water if the sauce looks too thick.
• 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 chicken sauce. • Sprinkle over crushed peanuts to serve. Enjoy!
