Saucy Chicken
with Green Beans and Garlic Rice- Mustard
- Sesame
- Soy
- Fish
- Mustard
- Sesame
- Soy
- Sulphites
- Peanuts
- Milk
- Tree nuts
- Egg
- Crustaceans
- Wheat
- May contain traces of allergens
- Gluten
- Triticale
Time to sit back and enjoy. You won't be able to get enough of this savoury, sauce-smothered pork with rice to soak up all the flavours. You deserve this one!
Ingredients
2 unit(s)
Chicken Breasts
¾ cup
Jasmine Rice
(May be present: Fish, Mustard, Sesame, Soy, Sulphites, Peanuts, Milk, Tree nuts, Egg, Crustaceans, Wheat)
170 g
Green Beans
56 g
Yellow Onion, chopped
1 tbsp
Garlic Puree
(May be present: Fish, Mustard, Sesame, Soy, Sulphites, Milk, Tree nuts, Egg, Crustaceans, Wheat, Gluten)
2 unit(s)
Green Onion
4 tbsp
Hoisin Sauce
(Contains: Mustard, Sesame, Soy May be present: Fish, Sulphites, Milk, Egg, Crustaceans, Wheat, Gluten)
1 tbsp
Brown Sugar
(May be present: Fish, Mustard, Sesame, Soy, Sulphites, Peanuts, Milk, Tree nuts, Egg, Crustaceans, Wheat)
9 g
Sesame Seeds
(Contains: Sesame May be present: Mustard, Soy, Sulphites, Peanuts, Milk, Tree nuts, Egg, Gluten)
9 g
Cornstarch
(May be present: Fish, Mustard, Sesame, Soy, Sulphites, Peanuts, Milk, Tree nuts, Egg, Crustaceans, Wheat, Triticale)
4 g
Garlic Salt
(May be present: Mustard, Sesame, Soy, Sulphites, Peanuts, Milk, Tree nuts, Wheat, Triticale)
Not included in your delivery
1.5 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Cooking Steps
Peel, then mince or grate garlic. Heat a medium pot over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then rice and half the garlic. Cook, stirring often, until fragrant, 1 min. Add 1 1/4 cups water and 1/2 tsp garlic salt (dbl both for 4 ppl). Cover and bring to a boil over medium heat. Once boiling, reduce heat to low. Cook until rice is tender and liquid is absorbed, 12-14 min. Remove pot from heat. Set aside, still covered.
While rice cooks, heat a large non-stick pan over medium-high heat. Add sesame seeds to the dry pan. Toast, stirring often, until golden-brown 3-4 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.
Pat pork dry with paper towels, then season with 1/2 tsp garlic salt (dbl for 4 ppl) and pepper. Heat the same pan over medium-high. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then pork. Pan-fry until golden, 2-3 min per side. Transfer pork to a baking sheet. Roast in the middle of the oven until pork is cooked through, 10-12 min.**
While pork roasts, trim, then halve green beans. Peel, then thinly slice shallot. Thinly slice green onions. Heat the same pan over medium. When hot, add green beans and 3 tbsp water (dbl for 4 ppl). Season with salt and pepper. Cook, stirring occasionally, until tender-crisp, 4-5 min. Transfer to a plate and cover to keep warm.
Add 1/2 tbsp oil (dbl for 4 ppl), then shallots and remaining garlic to the same pan. Cook, stirring occasionally, until shallots soften, 3-4 min. While shallots cook, whisk together hoisin sauce, soy sauce, cornstarch, brown sugar and 3/4 cup water (dbl for 4 ppl) in a medium bowl. Add hoisin sauce mixture to the pan with shallots. Bring to a boil over high. Once boiling, reduce heat to medium. Cook, stirring often, until sauce thickens slightly, 3-4 min. Remove pan from heat. Season with pepper.
Fluff rice with a fork. Stir in half the green onions and season with salt. Thinly slice pork. Divide rice between plates. Top with pork and green beans. Drizzle sauce over top. Sprinkle with sesame seeds and remaining green onions.
