Speedy Chicken Stir-Fry
with Broccoli and Carrot Fried Rice
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit(s)
Chicken Breasts
¾ cup
Jasmine Rice
(May contain traces of: Fish, Mustard, Sesame, Soy, Sulphites, Peanuts, Milk, Tree nuts, Egg, Crustaceans, Wheat)
56 g
Carrot, julienned
227 g
Broccoli
4 tbsp
Hoisin Sauce
(Contains: Mustard, Sesame, Soy May contain traces of: Fish, Sulphites, Milk, Egg, Crustaceans, Wheat, Gluten)
9 g
Sesame Seeds
(Contains: Sesame May contain traces of: Mustard, Soy, Sulphites, Peanuts, Milk, Tree nuts, Egg, Gluten)
18 g
Cornstarch
(May contain traces of: Fish, Mustard, Sesame, Soy, Sulphites, Peanuts, Milk, Tree nuts, Egg, Crustaceans, Wheat, Triticale)
2 tbsp
Mayonnaise
(Contains: Mustard, Egg May contain traces of: Fish, Mustard, Sesame, Soy, Sulphites, Milk, Crustaceans, Wheat, Gluten)
2 unit(s)
Green Onion
2 tbsp
Soy Sauce
(Contains: Soy, Sulphites, Wheat May contain traces of: Fish, Mustard, Sesame, Soy, Sulphites, Milk, Egg, Crustaceans, Wheat, Gluten)
Not included in your delivery
5 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
2 tbsp
All-Purpose Flour*
(Contains: Gluten)
Nutrition Values
Cooking Steps
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, cut broccoli into bite-sized pieces.
- Thinly slice the green onions.
- Add broccoli and 1 tbsp (2 tbsp) oil to a baking sheet. Season with salt and pepper, then toss to combine.
- Roast in the middle of the oven for 8-10 min, until tender crisp.
- Meanwhile, 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.
- In a shallow dish, combine 2 tbsp (4 tbsp) flour, cornstarch and sesame seeds. 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. When hot, add 2 tbsp oil, then chicken.
- Pan-fry for 2-3 min per side, until golden. (NOTE: Don't overcrowd the pan. Cook in batches for 4 servings, using 2 tbsp oil per batch).
- Transfer chicken to a foil-lined baking sheet.
- Bake in the top of the oven for 10-12 min, until chicken is cooked through.**
- Carefully wipe the pan clean.
- Fluff rice with a fork.
- Heat the same pan over medium-high. When hot, add 2 tbsp (4 tbsp) oil, then rice, roasted broccoli, carrots and soy sauce.
- Cook for 2-3 min, stirring occasionally, until any liquid has absorbed and rice is starting to turn brown.
- Thinly slice chicken.
- Divide rice between plates. Top with chicken, then drizzle hoisin sauce over top.
- Sprinkle green onions over top.
