Miso Teriyaki Glazed Chicken Breast Nuggets
with Jasmine Rice, Pak Choi and Pickled Carrot
This Miso Teriyaki Glazed Chicken Breast Nuggets is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
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
150 grams
Jasmine Rice
1 unit(s)
Carrot
15 milliliter(s)
Rice Vinegar
240 grams
Diced British Chicken Breast
20 grams
Cornflour
1 unit(s)
Pak Choi
1 unit(s)
Garlic Clove
100 grams
Teriyaki Sauce
(Contains Soya)
15 grams
Miso Paste
(Contains Soya)
15 grams
Sambal Paste
Not included in your delivery
300 milliliter(s)
Water for the Rice
½ tsp
Sugar
¼ tsp
Salt
50 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and 0.25 tsp salt 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, trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.
In a medium bowl, add the carrot ribbons, rice vinegar and sugar (see pantry for amount). Season with salt and pepper and toss to combine. Set aside to pickle.
In a medium bowl, add the diced chicken, cornflour and salt (see pantry for amount). Toss to coat, then set aside.
Trim the pak choi, then thinly slice widthways. Peel and grate the garlic (or use a garlic press). IMPORTANT: Wash hands and utensils after handling raw meat.
Heat a drizzle of oil in a large frying pan on high heat. Add the pak choi and stir-fry until just soft, 3-4 mins.
Stir in the garlic and cook for 30 secs more. Transfer to a bowl and cover to keep warm.
Return the (now empty) pan to medium-high heat with a drizzle of oil.
Once hot, fry the cornflour chicken until golden, 8-10 mins. Turn frequently to ensure it doesn't burn.
Stir in the teriyaki sauce, miso paste, sambal paste and water for the sauce (see pantry for amount). Stir to combine and toss to coat the chicken. Bring to the boil, then remove from the heat. IMPORTANT: Cook so there's no pink in the middle.
Fluff up the rice with a fork and stir through the carrot pickling liquid. Share between your bowls.
Top with the chicken nuggets, pak choi and pickled carrot in separate sections over the rice.
Enjoy!
