Sweet Hoisin Chicken Bowl
Seasoned Rice and Soy Mayo
There are plenty of flavours and textures going on in tonight's meal! Togarashi spiced carrots, juicy hoisin chicken, and crisp bok choy. The whole dish comes together with a final drizzle of soy mayo! Simple, convenient, and delicious!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Chicken Leg (Boneless)
¾ cup
Jasmine Rice
½ tbsp
Rice Vinegar
(Contains Sulphites)
1 tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat)
56 g
Carrot, julienned
2 tbsp
Mayonnaise
(Contains Egg, Sulphites, Mustard)
113 g
Bok Choy, chopped
2 tbsp
Hoisin Sauce
(Contains Soy, Sesame, Mustard)
2 unit
Green Onion
1 tbsp
Sesame Seeds
(Contains Sesame)
Not included in your delivery
1 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Instructions
Before starting, preheat the oven to 450°F. Wash and dry all produce.
Bring 1 1/4 cups water (dbl for 4ppl) to a boil in a covered medium pot. Meanwhile, thinly slice the green onions. Add rice to the pot of boiling water. Reduce heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 12-14 min.
Add the bok choy and 1/2 tbsp oil (dbl for 4ppl) to one half of a foil-lined baking sheet. Season with salt and pepper. Toss to coat. Set aside. Pat the chicken dry with paper towels and season with salt and pepper.
Heat a large non-stick pan over medium- high heat. When hot, add 1 tbsp oil, then the chicken. Sear until golden-brown, 2-3 min per side. (NOTE: Sear chicken in batches for 4ppl, using 1 tbsp oil per batch.) Transfer the chicken to the other half of the foil- lined baking sheet. Brush hoisin sauce over chicken. Bake in the middle of the oven, until chicken is cooked through, 10-12 min.**
While the chicken bakes, re-heat the large non-stick pan over medium-high heat. When hot, add 1 tsp oil, 1 tbsp water (dbl both for 4ppl), and carrots. Cook, stirring, until carrots are tender-crisp, 2-3 min. Transfer carrots to a medium bowl and set aside.
While carrots cook, stir together the soy and mayo in a small bowl.
Fluff the rice with a fork. Stir in 1/2 tbsp vinegar (dbl for 4ppl) and half the green onions. Season with salt. Divide rice between plates and top with the chicken, carrots and bok choy. Drizzle soy mayo over top and sprinkle with sesame seeds.
