SuperQuick Sesame-Hoisin Chicken Bowls

Name: SuperQuick Sesame-Hoisin Chicken Bowls with Carrot Slaw and Green Onion Rice
Total time: 15 min
Yield: 2
Cuisine: Vietnamese
Ingredients: 310 g Chicken Breast, Diced; ¾ cup Jasmine Rice; 1 unit(s) Zucchini; 56 g Carrot, julienned; 2 unit(s) Green Onion; 4 tbsp Hoisin Sauce; 2 tbsp Spicy Mayo; 4 g Garlic Salt; 9 g Sesame Seeds; 28 g Peanuts, chopped; ½ tbsp Seasoned Rice Vinegar; 1 tbsp Unsalted Butter*; 2 tbsp Oil*; ⅓ tsp Salt*; ⅓ tsp Pepper*

with Carrot Slaw and Green Onion Rice

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These bowls are a certified taste explosion! Hoisin-tossed chicken gets broiled until sticky and lightly charred, and it's then paired with sesame-marinated carrots and fluffy green onion rice. The best thing about this meal? You'll have it on the table in less than 15 minutes!

Ingredients: Chicken breast • Zucchini • Jasmine rice • Hoisin sauce (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) (soy, sesame, mustard) • Carrots • Spicy mayonnaise (vegetable oil, chili peppers, frozen egg yolk, sugars (sugar, glucose), water, vinegar, salt, garlic, concentrated lemon juice, mustard, xanthan gum, acetic acid, citric acid, caramel, sodium benzoate, potassium sorbate, calcium disodium edta) (egg, mustard) • Peanuts • Sesame seeds • Rice vinegar (rice vinegar, water, sugar, salt, potassium metabisulphite) (sulphites) • Green onion • Garlic salt (salt, garlic powder, silicon dioxide)

Tags:

Spicy

•SuperQuick

•New

Allergens:

Senf

•Sesamzaad

•Soja

•Egg

•Jordnødder

•Milk

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time15 minutes

Cooking Time5 minutes

DifficultyEasy

Ingredients

serving amount

310 g

Chicken Breast, Diced

¾ cup

Jasmine Rice

1 unit(s)

Zucchini

56 g

Carrot, julienned

2 unit(s)

Green Onion

4 tbsp

Hoisin Sauce

2 tbsp

Spicy Mayo

4 g

Garlic Salt

9 g

Sesame Seeds

28 g

Peanuts, chopped

½ tbsp

Seasoned Rice Vinegar

Not included in your delivery

1 tbsp

Unsalted Butter*

2 tbsp

Oil*

⅓ tsp

Salt*

⅓ tsp

Pepper*

Nutrition Values

Calories920 kcal

Fat54 g

Saturated Fat10 g

Carbohydrate88 g

Sugar16 g

Dietary Fiber4 g

Protein46 g

Cholesterol140 mg

Sodium1620 mg

Trans Fat0.4 g

Potassium1050 mg

Calcium75 mg

Iron4 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Strainer

•Medium Pot

•Measuring Spoons

•Measuring Cups

•Baking Sheet

•Large Non-Stick Pan

•Medium Bowl

Cooking Steps

Before starting, preheat the broiler to high.
Wash and dry all produce.
To a medium pot, add 1 1/4 cups (2 1/2 cups) water, 1 tbsp (2 tbsp) butter and half the garlic salt. Cover and bring to a boil over high.
Using a strainer, rinse rice until water runs clear.
To the boiling water, add rice, then reduce heat to low. Cover and cook for 12-15 min, until rice is tender and liquid is absorbed. Remove from heat. Set aside, still covered.

Snip a corner of chicken packaging and drain excess liquid.
To an unlined baking sheet, add chicken, hoisin sauce, sesame seeds and remaining garlic salt. Season with pepper. Toss to coat. Drizzle 1/2 tbsp (1 tbsp) oil over chicken.
Broil for 7-10 min in the top of the oven, chicken is cooked through.**
Meanwhile, heat a large non-stick pan over high. While pan heats, cut zucchini into 1/8-inch rounds.

When hot, add 1/2 tbsp (1 tbsp) oil and zucchini. Season with salt and pepper. Cook for 3-5 min, stirring often, until tender-crisp.
Meanwhile, thinly slice green onions.
To a medium bowl, add carrots, half the green onions, half the vinegar (use all for 4 servings) and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Gently massage with fingers to soften veggies and marinate slaw.