Indonesian Style Spiced Chicken Breast in Sweet Hoisin Sauce
with Garlic Rice and Stir-Fried Greens
Our Indonesian Style Spiced Tofu in Sweet Hoisin Sauce is lightly spiced but fully delicious. Layers of flavour are built through rice vinegar, honey, hoisin sauce and Indonesian inspired spices. Hoisin contains Chinese Five Spice, rice vinegar and red miso which gives it its delicious sweet-umami flavour.
The quantities provided above are averages only.
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
3 unit(s)
Garlic Clove
150 grams
Jasmine Rice
80 grams
Tenderstem Broccoli
1 unit(s)
Courgette
(May contain Celery)
240 grams
Diced British Chicken Breast
10 grams
Cornflour
1 sachet(s)
Indonesian Style Spice Mix
96 grams
Hoisin Sauce
(Contains Soya)
15 milliliter(s)
Rice Vinegar
15 grams
Honey
5 grams
Roasted White Sesame Seeds
(Contains Sesame May contain Nuts, Peanut)
Not included in your delivery
20 grams
Butter
300 milliliter(s)
Water for the Rice
75 milliliter(s)
Water for the Sauce
2 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
Peel and grate the garlic (or use a garlic press). Pop a deep saucepan (with a tight-fitting lid) on medium heat. Melt in the butter (see pantry for amount).
When hot, add half the garlic and stir-fry for 1 min.
Stir in the rice until coated, 1 min. Add 0.25 tsp salt and the water for the rice (see pantry for amount) and bring to the boil.
Once boiling, turn the heat down to medium and cover with the lid. 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).
Meanwhile, cut the Tenderstem® broccoli into thirds.
Trim the courgette, then halve lengthways. Cut into roughly 1cm wide, 5cm long batons.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the Tenderstem® and courgette and stir-fry for 2-3 mins. Add a splash of water, then cover with a lid (or foil) and allow to cook until tender, 4-6 mins more.
Stir in the remaining garlic and fry until fragrant, 1 min. Season with salt and pepper.
Transfer the veg to a bowl and cover with a lid or foil to keep warm.
While the veg fries, add the diced chicken, cornflour and Indonesian style spice mix to a medium bowl. Season with salt and pepper, then toss together to coat the chicken.
Once the veg has been transferred to a bowl, give the frying pan a quick wipe.
Return the frying pan to a high heat with a drizzle of oil.
Once hot, add the chicken and fry until slightly crispy, 8-10 mins. Turn frequently to ensure it doesn't burn. Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat.
Once fried, stir in the hoisin sauce, rice vinegar, honey and water for the sauce (see pantry for amount). Bring to a boil, then reduce the heat and simmer until thickened, 2-3 mins. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.
Add a splash of water if the sauce is a little too thick.
Share the garlic butter rice between your serving bowls.
Top with the green veg and spoon over the chicken and sauce.
Finish by drizzling on mayo (see pantry for amount) and sprinkling over the sesame seeds.
Enjoy!
