with Garlicky Rice, Broccoli and Peppers
Ingredients: Chicken breast • Broccoli • Sweet bell pepper • Basmati 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) • Cashews • Sriracha (chili peppers, sugars (sugar, glucose), water, salt, garlic, vegetable oil, xanthan gum, acetic acid, citric acid, caramel, sodium benzoate, potassium sorbate) • 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) • Cornstarch • Garlic.
Allergens
Tags
Chicken Breasts
2 unit(s)
Basmati Rice
0.75 cup
Broccoli
227 g
Sweet Bell Pepper
1 unit(s)
Garlic, cloves
1 unit(s)
Cashews, chopped
28 g
Hoisin Sauce
4 tbsp
Soy Sauce
0.5 tbsp
Cornstarch
9 g
Sriracha
2 tsp
Oil
1.5 tbsp
Pepper
0.125 tsp
Salt
0.25 tsp
- Before starting, preheat oven to 425°F. Wash and dry all produce.
- Heat a medium pot over medium.
- While pot heats, peel, then mince or grate garlic.
- Using a strainer, rinse rice until water runs clear.
- When the pot is hot, add 1/2 tbsp (1 tbsp) oil, rice and garlic. Cook for 1 min, stirring often, until fragrant.
- Add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Stir to combine. Bring to a boil over high. Once boiling, reduce heat to low.
- Cover and cook for 13-15 min, until rice is tender and liquid is absorbed. Remove from heat. Set aside, still covered.
- While rice cooks, core, then cut pepper into 1-inch pieces. Cut broccoli into bite-sized pieces.
- Heat a large non-stick pan over medium-high.
- While pan heats, pat chicken dry with paper towels. Season with salt and pepper. When hot, add 1/2 tbsp oil, then chicken. Pan-fry for 1-2 min per side until golden. (NOTE: Cook chicken in 2 batches for 4 servings, using 1/2 tbsp oil per batch.)
- Transfer chicken to an unlined baking sheet. Roast in the middle of the oven for 10-12 min, until cooked through.**
- While chicken roasts, heat the same pan over medium-high.
- When hot, add broccoli and 2 tbsp (1/4 cup) water. Cook for 2-3 min, stirring occasionally, until water is absorbed and broccoli begins to soften.
- Add 1/2 tbsp (1 tbsp) oil, then peppers. Cook for 4-5 min stirring often, until veggies are tender-crisp. Season with salt and pepper. Transfer veggies to a plate, then cover to keep warm.
- While veggies cook, to a medium bowl, whisk together hoisin sauce, soy sauce, cornstarch and 3/4 cup (1 1/2 cups) water.
- Add sauce mixture to the same pan (from step 4). Bring to a boil over medium. Cook for 1-2 min, whisking often, until sauce thickens slightly.
- Fluff rice with a fork.
- Thinly slice chicken.
- Divide rice between plates.
- Top with veggies and chicken.
- Drizzle sauce over chicken or serve alongside.
- Sprinkle cashews over top.
- Drizzle sriracha over top.
790
kcal
Calories
23
g
Fat
3.5
g
Saturated Fat
96
g
Carbohydrate
17
g
Sugar
6
g
Dietary Fiber
52
g
Protein
125
mg
Cholesterol
1050
mg
Sodium
0
g
Trans Fat
1350
mg
Potassium
100
mg
Calcium
4.5
mg
Iron
with Cucumber Salad and Sriracha Mayo
