Speedy Chicken Stir-Fry
with Broccoli and Carrot Fried Rice
Crusted in cornstarch and sesame for an ultra-crispy coating! Broccoli and carrot fried rice and a sticky hoisin glaze bring the perfect amount of umami!
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.
Ingredients
2 unit(s)
Chicken Breasts
¾ cup
Jasmine Rice
56 g
Carrot, julienned
227 g
Broccoli
4 tbsp
Hoisin Sauce
(Contains Mustard, Sesame, Soy May contain Crustaceans, Egg, Fish, Gluten, Milk, Sulphites, Wheat)
1 tbsp
Sesame Seeds
(Contains Sesame)
2 tbsp
Cornstarch
(May contain Soy, Sesame, Fish, Milk, Egg, Mustard, Triticale, Sulphites, Crustaceans, Wheat, Tree nuts, Peanuts)
2 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
2 unit(s)
Green Onion
2 tbsp
Soy Sauce
(Contains Soy, Wheat, Sulphites May contain Sesame, Sulphites, Wheat, Crustaceans, Egg, Fish, Milk, Mustard)
Not included in your delivery
4 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
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, 12-14 min. Remove pot from heat. Set aside, still covered.
While the rice cooks, Cut broccoli into bite-size pieces. Thinly slice the green onions. Add broccoli and 1 tbsp oil (dbl for 4 ppl) to a baking sheet. Season with salt and pepper, then toss to combine. Roast in the middle of the oven until golden-brown, 8-10 min.
While broccoli roasts, pat chicken dry with paper towels. Carefully slice into the centre of each chicken breast, parallel to the cutting board, leaving 1/2-inch intact on the other end. Open up chicken like a book. Season both sides with salt and pepper. Add cornstarch and sesame seeds to a shallow dish. Coat chicken all over with mayo. Working with one chicken breast at a time, press both sides into sesame mixture to coat completely.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil, then chicken. Pan-fry, on one side, until golden-brown, 4-5 min. Flip each piece and add another 1 tbsp oil. Pan-fry, until golden brown, 4-5 min. (NOTE: Don't overcrowd the pan. Cook in batches for 4 ppl, using 2 tbsp oil per batch). Transfer to a foil-lined baking sheet. Bake in the top of the oven, until chicken is cooked through, 10-12 min.** Carefully wipe the pan clean.
Fluff rice with a fork. Heat the same pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then rice, soy, roasted broccoli and carrots. Cook, stirring occasionally until any liquid has absorbed and rice is starting to turn brown, 2-3 min.
Thinly slice chicken. Divide rice between plates. Top with chicken, then drizzle hoisin sauce overtop. Sprinkle green onions over top.