Hoisin Grilled Chicken
with Sesame Veggies and Buttered Rice
The grill makes this fuss-free summer recipe a breeze! Sweet and sticky hoisin-glazed chicken tenders pair up with sesame soy veggies for a scrumptious dinner to enjoy outdoors with your crew.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Chicken Breast Tenders
1 tbsp
Chili-Garlic Sauce
1 tbsp
Sesame Seeds
(Contains Sesame)
¼ cup
Hoisin Sauce
(Contains Soy, Sesame, Mustard)
¾ cup
Parboiled Rice
160 g
Sweet Bell Pepper
200 g
Zucchini
1 tbsp
Sesame Oil
(Contains Sesame)
1 tbsp
Soy Sauce
(Contains Soy, Wheat)
1 tbsp
Rice Vinegar
(Contains Sulphites)
3 g
Garlic
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
½ tsp
Salt*
¼ tsp
Pepper*
0.12 tsp
Sugar*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Lightly oil the grill.While you prep, preheat grill to 500°F over medium-high heat.
Bring 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) to a boil in a covered medium pot. Add rice to the pot of boiling water. Reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 15-18 min. Remove from heat and keep covered.
While rice cooks, heat a large non-stick pan over medium-high heat. When hot, add sesame seeds to the dry pan. Toast, stirring often, until golden, 3-4 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.
Core, then quarter pepper. Cut zucchini into 1/4-inch slices, lengthwise. Peel, then mince or grate garlic. Pat chicken dry with paper towels. Season with salt and pepper. Stir together hoisin sauce, chili garlic sauce (NOTE: Reference heat guide), half the soy sauce and half the vinegar in a small bowl. (NOTE: This is your hoisin BBQ sauce.)
Heat the same pan (from step 2) over medium-high. When hot, add sesame oil and garlic. Cook, stirring constantly, until fragrant, 30 sec. Remove pan from heat. Carefully stir in remaining vinegar and remaining soy sauce.
Add peppers and zucchini to one side of the grill. Close lid and grill veggies, flipping once, until tender-crisp, 6-8 min. Add chicken to the other side of the grill, close lid and grill until cooked through, 3-5 min per side.** When chicken is done, brush one side with some hoisin BBQ sauce, then grill, until caramelized, 1 min. Flip, then brush the other side with some hoisin BBQ sauce. Grill, until caramelized, 1 min.
Cut veggies into bite-sized pieces. Add to the pan with sesame-soy sauce. Sprinkle over some sesame seeds and season with salt, pepper and 1/8 tsp sugar (dbl for 4 ppl). Toss to coat. Add 2 tbsp butter (dbl for 4 ppl) to rice, then fluff with a fork until butter melts. Divide rice between plates, then spoon veggies over top. Serve chicken alongside. Sprinkle remaining sesame seeds over top. Serve any remaining hoisin BBQ sauce on the side for dipping.
