This dish is a lightning fast combination of bright Asian greens, miso-glazed chicken and garlic rice, with the feel-good factor of creating an authentic Asian meal from scratch.
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black sesame seeds(ContainsSesameMay be present Gluten, Milk, Tree Nuts, Peanuts, Soy)
water (for the rice)
rice wine vinegar
water (for the sauce)
brown sugar(May be present Gluten, Milk, Tree Nuts, Peanuts, Sesame, Soy)
Finely chop the garlic (or use a garlic press). In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the garlic and cook until fragrant, 1-2 minutes. Add the basmati rice, water and the salt 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 until the rice is tender and the water has absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, grate the ginger. Trim the snow peas, then slice in half lengthways. Cut the carrot (unpeeled) into thin matchsticks. Roughly chop the Asian greens. Thinly slice the spring onion. Slice the lemon into wedges (see ingredients list). Cut the chicken thigh into 2cm chunks.
In a small bowl, combine the miso paste, rice wine vinegar, ginger, water (for the sauce) and brown sugar.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the carrot and cook until just softened, 2-3 minutes. Add the snow peas and Asian greens and cook until tender, 2 minutes. Transfer to a bowl and cover to keep warm.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the chicken and cook until browned and cooked through, 5-6 minutes. Add the miso glaze and cook until thickened, 1 minute.
Divide the garlic rice between plates. Top the rice with the miso chicken and veggies. Garnish with the sliced spring onion and black sesame seeds. Serve the lemon wedges on the side.