Hoisin Sticky Baked Chicken Breast With Extra Veggies
with Roasted Broccoli and Red Onion
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Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
150
Jasmine Rice
2
British Chicken Breasts
64
Hoisin Sauce
(Contains Soya)
200
Broccoli Florets
15
Sesame Seeds
200
All the Greens Veg Side
25
Soy Sauce
(Contains Cereals containing gluten, Soya)
1
Garlic Clove
1
Red Onion
Not included in your delivery
300
Water for the Rice
Nutritional information
Utensils
Instructions
Heat your oven to 200C. Peel and grate the garlic (or use a garlic press). Halve, peel and chop the red onion into 8 wedges. Halve any larger broccoli florets. In a small bowl mix the hoisin sauce with the soy sauce and garlic.
Pop the chicken and half the hoisin mixture into a high sided roasting tin with a drizzle of oil. Mix well to make sure everything is coated. IMPORTANT: Wash your hands after handling raw meat. Roast for 15 mins on the middle shelf of your oven.
Meanwhile pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, add a pinch of salt, stir in the rice, lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Once the chicken has been cooking for 10 mins, add the broccoli florets and red onion to the baking tray and mix them into the chicken. Return to the oven and roast until the broccoli is just tender and slightly browned on the edges and the chicken is cooked through, 10-15 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.
Meanwhile, heat a medium frying pan over medium heat. Add the sesame seeds (no oil) and cook until golden, stirring regularly, 2-3 mins. Remove from the pan and set aside. Pop your pan back on medium heat and add a drizzle of oil. Once hot add the all greens veg side to the pan and season with salt and pepper. Add a splash of water, then pop a lid (or some foil) on the pan and leave to steam-fry until the green veg are just tender, 6-8 mins. Remove to a plate and cover with foil to keep warm. Just before the chicken is ready, add the remaining sauce mixture to the frying pan and simmer for 1 min on medium heat, until thickened slightly. Add a splash of water to loosen if you like.
Fluff up the rice with a fork and divide between plates. Serve with the chicken, onion and broccoli on top, pouring over any juices from the roasting tin. Serve the green veg on the side. Reheat the sauce if needed then spoon over the sauce and scatter over the toasted sesame seeds. Enjoy!
Mod step 5:
If you've decided to add the green veg side to you're meal, once the sesame seeds are removed from your pan, pop your pan back on medium heat. Add a drizzle of oil and once hot add the all greens veg side to the pan and season with salt and pepper. Add a splash of water, then pop a lid (or some foil) on the pan and leave to steam-fry until the green veg are just tender, 6-8 mins. Remove to a plate and cover with foil to keep warm. Continue with the step and recipe as instructed.
Mod Step 6:
If you've added the extra veg to your meal, serve the green veg on the side!
