Sweet Sambal-Hoisin Chicken and Jasmine Rice
with Pepper and Green Beans
This Sweet Sambal-Hoisin Chicken and Jasmine Rice is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
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)
Bell Pepper
(May contain Celery)
80 grams
Green Beans
2 unit(s)
Garlic Clove
1 pack(s)
Diced British Chicken Breast
10 grams
Cornflour
15 milliliter(s)
Soy Sauce
(Contains Cereals containing gluten, Soya)
15 grams
Sambal Paste
64 grams
Hoisin Sauce
(Contains Soya)
15 grams
Honey
Not included in your delivery
300 milliliter(s)
Water for the Rice
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 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).
Meanwhile, halve the bell pepper and discard the core and seeds. Slice into thin strips.
Trim the green beans, then cut into thirds. Peel and grate the garlic (or use a garlic press).
Pop the cornflour into a large bowl and season with salt and pepper. Add the diced chicken to the bowl and toss to coat completely in the cornflour. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the chicken and fry until golden brown on the outside, 6-8 mins total. Turn every 2-3 mins.
Meanwhile, in a small bowl, combine the soy sauce, sambal paste (add less if you'd prefer things milder), hoisin sauce, honey and the water for the sauce (see pantry for amount). Set your sticky sauce aside. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.
Once the chicken is browned, transfer to a plate lined with kitchen paper.
Return the (now empty) pan to medium-high heat with a drizzle of oil.
Once hot, add the sliced pepper and green beans. Stir-fry until starting to soften, 3-4 mins. Add the garlic and fry for 30 secs more.
Add your chicken back into the veg pan and pour in your sticky sauce, then bring to the boil. Reduce the heat to medium, then simmer until the sauce has thickened and the chicken is cooked through, 4-5 mins.
Add a splash of water to loosen the sauce if needed. IMPORTANT: The chicken is cooked when no longer pink in the middle.
When ready, fluff up the rice using a fork and share between your bowls.
Top with your sambal-hoisin chicken and veg, spooning over all the sauce from the pan.
Enjoy!
