Japanese Hoisin Miso–Glazed 2x Organic Chicken
with Cucumber Carrot Salad
- Sesame
- Soy
- Wheat
Flavors of hoisin—a sweet and tangy Cantonese-style sauce—and miso elevate flaky trout and warm rice in this restaurant-style dish. After topping the fish with savory hoisin miso glaze, you'll simply pop it in the oven to roast. While the fish cooks, you'll whip up a refreshing sesame carrot and cucumber salad to serve on the side.
Ingredients
4 ounce
Shredded Carrots
1.5 ounce
Sesame Dressing
(Contains: Sesame, Soy, Wheat)
24 ounce
Organic Chicken Cutlets
1 teaspoon
White Wine Vinegar
2 unit
Mini Cucumber
4 tablespoon
Umami Ginger Sauce
(Contains: Soy, Wheat)
1 unit
Miso Sauce Concentrate
(Contains: Soy)
2 unit
Scallions
¾ cup
Jasmine Rice
2 tablespoon
Hoisin Sauce
(Contains: Soy, Wheat)
Not included in your delivery
teaspoon (tsp)
Salt
¼ teaspoon (tsp)
Sugar
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
-
Adjust rack to top position and preheat oven to 425 degrees.
-
In a small pot, combine rice, ¾ cups water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.
-
Keep covered off heat until ready to serve.
-
Meanwhile, wash and dry produce.
-
Trim and quarter cucumbers lengthwise; slice crosswise into ½-inch-thick quarter-moons. Trim and thinly slice scallions, separating whites from greens.
-
In a medium bowl, combine cucumbers, scallion whites, carrots, dressing, 1 tsp vinegar, and ¼ tsp sugar (2 tsp vinegar and ½ tsp sugar for 4 servings). (Be sure to measure the vinegar—we sent more.) Season generously with salt and pepper.
-
In a small bowl, combine hoisin, miso sauce concentrate, and umami ginger sauce; set aside.
-
Pat trout* dry with paper towels; season all over with salt and pepper.
-
Place trout, skin sides down, on a baking sheet. Evenly spread tops of trout with hoisin miso glaze. Roast on top rack until trout is cooked through, 10-12 minutes.
-
Fluff rice with a fork.
-
Divide rice, trout, and cucumber carrot salad between plates. Sprinkle everything with scallion greens and serve.
