Miso-Glazed Chicken & Ginger Veggies

Name: Miso-Glazed Chicken & Ginger Veggies with Garlic Rice & Mayonnaise
Total time: 35 min
Yield: 2
Cuisine: Japanese
Ingredients: 1 olive oil; 2 clove garlic; 20 g butter; 1 packet basmati rice; 1.5 cup water; 1 carrot; 1 zucchini; 1 packet chicken breast; ½ packet miso paste; 1 tbs brown sugar; 1 packet ginger paste; ½ tbs soy sauce; 1 packet mayonnaise; 1 packet crispy shallots; 1 bag Asian greens; ½ tbs vinegar (white wine or rice wine)

with Garlic Rice & Mayonnaise

Get up to $200 off!

Is there anything more satisfying than when this aromatic basmati rice, soaks up all the goodness from these ginger veggies and miso-glazed chicken? The answer is no!

Tags:

Climate Superstar

Allergens:

Milk

•Soy

•Gluten

•Wheat

•Eggs

The quantities provided above are averages only.

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 Time

DifficultyMedium

Ingredients

Serving amount

2 clove

garlic

1 packet

basmati rice

(May be present: Wheat, Gluten, Soy.)

carrot

zucchini

1 packet

chicken breast

½ packet

miso paste

(Contains: Soy, Gluten, Wheat;)

1 packet

ginger paste

1 packet

mayonnaise

(Contains: Eggs;)

1 packet

crispy shallots

1 bag

Asian greens

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk;)

1.5 cup

water

1 tbs

brown sugar

½ tbs

soy sauce

(Contains: Gluten, Soy;)

½ tbs

vinegar (white wine or rice wine)

Nutritional Values

Energy (kJ)3265 kJ

Fat35.3 g

of which saturates10.7 g

Carbohydrate78 g

of which sugars14.8 g

Protein42.7 g

Sodium956 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

PDF

• Finely chop garlic. • In a medium saucepan, melt the butter with a dash of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. • Add basmati rice, the water and a generous pinch of salt. Stir, then bring to the boil. • Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat. Keep covered until the rice is tender and the water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam, so don't peek!

• While the rice is cooking, roughly chop Asian greens. • Thinly slice carrot and zucchini into half-moons. Cut chicken breast into 2cm chunks.

• In a small bowl, combine miso paste (see ingredients), vinegar, brown sugar and a splash of water.

• In a large frying pan heat with a drizzle of olive oil over medium-high heat. Stir-fry carrot and zucchini until tender, 4-5 minutes. • Add Asian greens and ginger paste, cook tossing, until fragrant, 1-2 minutes. • Add the soy sauce and toss to coat. Transfer to a bowl and cover to keep warm.

• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook chicken until browned and cooked through, 5-6 minutes. • Add miso glaze and cook, stirring, until the chicken is well coated and glaze is slightly thickened, 1-2 minutes.

TIP: Chicken is cooked through when it's no longer pink inside.

• Divide the garlic rice between bowls. • Top with the ginger veggies and miso-glazed chicken, spooning over any remaining glaze from the pan. • Serve with a dollop of mayonnaise and sprinkled with crispy shallots. Enjoy!