Miso-Glazed Chicken & Ginger Veggies
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Miso-Glazed Chicken & Ginger Veggies

Miso-Glazed Chicken & Ginger Veggies

with Garlic Rice & Mayonnaise

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
•Egg

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. )

1

carrot

1

zucchini

1 packet

chicken breast

½ packet

miso paste

(Contains Soy, Gluten, Wheat;)

1 packet

ginger paste

1 packet

mayonnaise

(Contains Egg;)

1 packet

crispy shallots

1 bag

Asian greens

Not included in your delivery

1

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)

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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

Instructions

1
1

• 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!

2
2

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

3
3

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

4
4

• 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.

5
5

• 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.

6
6

• 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!