Sticky Hoisin Glazed Chicken
with Sriracha Mayo, Zesty Rice and Sesame Seeds
Hoisin contains Chinese Five Spice, rice vinegar and red miso which gives it its delicious sweet-umami flavour. Here, we're reducing it down whilst the chicken is in the pan to coat it in an easy sticky glaze.
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
2 unit(s)
Spring Onion
1 unit(s)
Lime
1 unit(s)
Garlic Clove
150 grams
Green Beans
32 grams
Hoisin Sauce
(Contains Soya)
15 grams
Honey
7 grams
Roasted White Sesame Seeds
(Contains Sesame May contain Nuts, Peanut)
150 grams
Jasmine Rice
2 unit(s)
British Chicken Breasts
32 grams
Mayonnaise
(Contains Egg, Mustard)
15 grams
Sriracha Sauce
Not included in your delivery
100 milliliter(s)
Water for the Glaze
300 milliliter(s)
Water for the Rice
1 tbsp
Water for the Mayo
Nutritional information
Utensils
Instructions
Trim and thinly slice the spring onion. Zest and halve the lime.
Peel and grate the garlic (or use a garlic press). Trim the green beans.
In a small bowl, combine the hoisin sauce, honey and water for the glaze (see pantry for amount). Set aside. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.
Heat a large frying pan on medium heat (no oil).
Once hot, add the sesame seeds and dry-fry, stirring regularly, until lightly toasted, 2-3 mins. TIP: Watch them like a hawk as they can burn easily. Once toasted, set aside.
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and 1/4 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).
Return the frying pan to medium-high heat with a drizzle of oil. Once hot, add the green beans and stir-fry until starting to char, 2-3 mins.
Stir in the garlic, turn the heat down to medium and cook for 1 min, then add a splash of water and immediately cover with a lid or some foil. Cook until the beans are tender, 4-5 mins, squeezing over some lime juice from a lime wedge.
Once tender, remove the pan from the heat and set the beans aside. Cover to keep warm.
Sandwich each chicken breast between two pieces of baking paper or cling film. Pop onto a board, then give it a bash with a rolling pin or the bottom of a saucepan until it’s 1-2cm thick.
Wipe out the frying pan, then heat a drizzle of oil on medium-high heat. Once hot, lay in the chicken. Fry until golden brown, 5-6 mins each side.
Once cooked, add the hoisin glaze to the pan and toss to coat the chicken evenly. Cook for a further 2-3 mins, until the glaze is sticky. IIMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
While the chicken cooks, pop the mayo and sriracha into a small bowl along with the water for the mayo (see pantry for amount).
Mix to combine and set aside your sriracha mayo.
Once everything's ready, add the lime zest to the rice and fluff up with a fork.
Slice the chicken into 1cm thick slices.
Serve the zesty rice between your plates and top with the sticky glazed chicken, spooning over any remaining sauce from the pan. Share the green beans alongside.
Finish by drizzling over the sriracha mayo and sprinkling on the sesame seeds and spring onion.
Serve any remaining lime wedges alongside for squeezing over.
Enjoy!
