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Hoisin Sticky Baked Chicken Breast With Extra Veggies

Hoisin Sticky Baked Chicken Breast With Extra Veggies

with Roasted Broccoli and Red Onion

Custom recipe
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Tags:Spicy
Allergens:SoyaGlutenSesame

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time45 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 unit(s)

Garlic

1 unit(s)

Red Onion

200 grams

Broccoli Florets

2 sachet

Hoisin Sauce

(ContainsSoya)

1 sachet

Soy Sauce

(ContainsSoya, Gluten)

2 unit(s)

Chicken Breast

150 grams

Jasmine Rice

1 bag(s)

All the Greens Veg Sides

15 grams

Sesame Seeds

(ContainsSesame)

Not included in your delivery

300 milliliter(s)

Water for the Rice

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2804 kJ
Energy (kcal)670 kcal
Fat10.0 g
of which saturates82.0 g
Carbohydrate84 g
of which sugars20.0 g
Protein57 g
Salt2.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Cutting board
Baking Tray
Saucepan
Frying Pan
Plate
Instructionsarrow up iconarrow up icon
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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. Halve any larger broccoli florets. 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.

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).

4

Once the chicken has been cooking for 10 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.

5

Meanwhile, heat a medium 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. Pop your pan back on medium heat and add a drizzle of oil. Once hot add the all greens veg side to the pan and season with salt and pepper. Add a splash of water, then pop a lid (or some foil) on the pan and leave to steam-fry until the green veg are just tender, 6-8 mins. Remove to a plate and cover with foil to keep warm. Just before the chicken is ready, add the remaining sauce mixture to the frying pan and simmer for 1 min on medium heat, until thickened slightly. Add a splash of water to loosen if you like.

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. Serve the green veg on the side. Reheat the sauce if needed then spoon over the sauce and scatter over the toasted sesame seeds. Enjoy!