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Hoisin Sticky Baked Chicken Breast
Hoisin Sticky Baked Chicken Breast

Hoisin Sticky Baked Chicken Breast

with Roasted Broccoli and Red Onion

This Hoisin Sticky Baked Chicken Breast is bursting full of flavours and make the perfect dinner night option, from HelloFresh. Cook up a fresh start!

Tags:
Spicy
Allergens:
Gluten
Soja

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.

Total45 minutes
Active 20 minutes
DifficultyMedium

Ingredients

serving amount

150

Jasmine Rice

2

British Chicken Breasts

15

Sesame Seeds

50

Hoisin Sauce

25

Soy Sauce

(Contains: Gluten, Soja)

½

Broccoli

1

Garlic Clove**

1

Red Onion

Not included in your delivery

300

Water for the Rice

Nutritional information

Energy (kcal)627 kcal
Energy (kJ)2623 kJ
Fat9 g
of which saturates2 g
Carbohydrate81 g
of which sugars18 g
Protein52 g
Salt2.8 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Baking Tray
Medium Saucepan
Grill Pan
Plate

Instructions

Get prepped
1

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. Chop the broccoli into florets (like small trees!) halving any larger ones. In a small bowl mix the hoisin sauce with the soy sauce and garlic.

2

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.

Cook the rice
3

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).

Cook the broccoli
4

Once the chicken has been cooking for 15 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.

Finish up
5

Meanwhile, heat a small 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. Just before the chicken is ready, add the remaining sauce mixture to the frying pan and simmer for 1 min, until thickened slightly. Add a splash of water to loosen if you like.

Serve
6

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. Reheat the sauce if needed then spoon over the sauce and scatter over the toasted sesame seeds. Enjoy!

7

Step 2 MOD: If you've chosen to receive chicken breast instead of chicken thigh, just cook the chicken breast for 15 mins in the step above rather than 10 mins. Follow the rest of the recipe as instructed.it the same way the recipe tells you to cook the thigh in the step above and in the rest of the recipe.

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