Hoisin Chicken Rice Bowls
with Zucchini & Kale
Cooking time
20 minutes
Servings
4
Calories
620 /serving
Hoisin is the poster sauce for Cantonese cooking. Darkly sweet and savoury, it’s a quick and easy coating for tender chunks of chicken. With bowlfuls of jasmine rice, and a good balance of green veggies, the kids will meet you in Guangzhou.
We will send you:
- 4 Canadian-raised chicken breasts (air chilled)
- 1 Scallion
- 2 Green zucchini
- 2 Garlic cloves
- ½ Bunch of kale
- 320g Jasmine rice
- 90ml Hoisin sauce
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame, garlic, canola oil, ginger, paprika flavour, black pepper, cellulose)
Contains: Sesame • Soy • Sulphites • Wheat
You will need:
Large high-sided pan
Medium pot
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
8 g
Saturated Fat
2 g
Sodium
1250 mg
Total Carb
88 g
Sugars
19 g
Protein
48 g
Fibre
2 g
Preparation
Cook the rice
- Preheat the oven to 450°F.
- In a medium pot, combine the rice, 3 cups water and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Roast the zucchini
- Meanwhile, medium-dice the zucchini.
- On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P.
- Roast, stirring halfway, 7 to 9 min., until browned and tender.
Mise en place
- Meanwhile, remove the kale leaves from the stems; roughly chop the leaves.
- Thinly slice the scallion crosswise.
- Mince the garlic.
Cook & glaze the chicken
- Pat the chicken dry and cut into bite-size pieces.
- In a large, high-sided pan, heat a generous drizzle of oil on medium-high.
- Add the chicken and cook, turning occasionally, 3 to 4 min., until browned.
- Add the garlic and remaining spices. Cook, stirring often, 30 sec. to 1 min., until fragrant.
- Add the hoisin, kale and ¼ cup water. Cook, partially covered, stirring occasionally, 3 to 4 min., until the kale has wilted and the chicken* is cooked through; season with S&P.
Plate your dish
- Divide the rice between your bowls.
- Top with the chicken and zucchini.
- Garnish with the scallion. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
