with Broccoli and Carrot Fried Rice
Ingredients: Organic chicken breast • Broccoli • Jasmine rice • Hoisin sauce (soy, sesame, mustard) (sugars (sugar, glucose, fancy molasses), water, tomato paste, soy sauce (soybean, maltodextrin, salt), vinegar, modified corn starch, rice vinegar, tahini (sesame), salt, soybean oil, sesame oil, mustard, garlic powder, onion powder, spices, natural flavour, xanthan gum, citric acid, caramel, potassium sorbate, sodium benzoate) • Carrot • Soy sauce (soy, sulphites, wheat) (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) • Mayonnaise (mustard, egg) (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) • Cornstarch • Sesame seeds • Green onion.
Allergens
Tags
Organic Chicken Breast
2 unit(s)
Jasmine Rice
0.75 cup
Carrot, julienned
56 g
Broccoli
227 g
Hoisin Sauce
4 tbsp
Sesame Seeds
9 g
Cornstarch
18 g
Mayonnaise
2 tbsp
Green Onion
2 unit(s)
Soy Sauce
2 tbsp
Oil
5 tbsp
Salt
0.25 tsp
Pepper
0.25 tsp
All-Purpose Flour
2 tbsp
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, cut broccoli into bite-sized pieces.
- Thinly slice the green onions.
- Add broccoli and 1 tbsp (2 tbsp) oil to a baking sheet. Season with salt and pepper, then toss to combine.
- Roast in the middle of the oven for 8-10 min, until tender crisp.
- Meanwhile, carefully slice into the centre of each chicken breast, parallel to the cutting board, leaving 1/2-inch intact on the other end.
- Open up chicken like a book. Season both sides with salt and pepper.
- In a shallow dish, combine 2 tbsp (4 tbsp) flour, cornstarch and sesame seeds. Coat chicken all over with mayo.
- Working with one chicken breast at a time, press both sides into sesame mixture to coat completely.
- Heat a large non-stick pan over medium-high. When hot, add 2 tbsp oil, then chicken.
- Pan-fry for 2-3 min per side, until golden. (NOTE: Don't overcrowd the pan. Cook in batches for 4 servings, using 2 tbsp oil per batch).
- Transfer chicken to a foil-lined baking sheet.
- Bake in the top of the oven for 10-12 min, until chicken is cooked through.**
- Carefully wipe the pan clean.
- Fluff rice with a fork.
- Heat the same pan over medium-high. When hot, add 2 tbsp (4 tbsp) oil, then rice, roasted broccoli, carrots and soy sauce.
- Cook for 2-3 min, stirring occasionally, until any liquid has absorbed and rice is starting to turn brown.
- Thinly slice chicken.
- Divide rice between plates. Top with chicken, then drizzle hoisin sauce over top.
- Sprinkle green onions over top.
1080
kcal
Calories
54
g
Fat
8
g
Saturated Fat
101
g
Carbohydrate
13
g
Sugar
5
g
Dietary Fiber
50
g
Protein
135
mg
Cholesterol
1530
mg
Sodium
0.1
g
Trans Fat
1200
mg
Potassium
100
mg
Calcium
4
mg
Iron
