Double Sichuan Chicken & Pumpkin Salad

Name: Double Sichuan Chicken & Pumpkin Salad with Crushed Peanuts
Total time: 30 min
Yield: 2
Cuisine: Vietnamese
Ingredients: olive oil; 1 packet peeled pumpkin pieces; 1 cucumber; 2 packet chicken breast; 2 tsp soy sauce; 1 tsp brown sugar; drizzle white wine vinegar; 1 sachet Sichuan garlic paste; 1 packet Mixed Salad Leaves; 1 sachet Crushed Peanuts

with Crushed Peanuts

Get up to $175 off

Sichuan garlic paste has got to be our new favourite flavour. This salad is bursting with deliciousness, from the punchy Sichuan chicken to the sweet roast pumpkin. All tied together with a soy dressing and a crushed peanut garnish, this is not a salad that will leave you wanting!

Tags:

Over 30g protein

•Climate Superstar

•Dietitian Approved

Allergens:

Gluten

•Soy

•Sesame

•Peanuts

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

peeled pumpkin pieces

cucumber

2 packet

chicken breast

1 sachet

Sichuan garlic paste

1 packet

Mixed Salad Leaves

1 sachet

Crushed Peanuts

Not included in your delivery

olive oil

2 tsp

soy sauce

1 tsp

brown sugar

drizzle

white wine vinegar

Nutrition Values

Energy (kJ)3065 kJ

Fat24.8 g

of which saturates4.8 g

Carbohydrate37.4 g

of which sugars24.7 g

Protein88.7 g

Sodium1027 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

•Baking Paper

•Baking Tray

•Large Frying Pan

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. • Place peeled pumpkin pieces on a lined oven tray, drizzle with olive oil and a pinch of salt and pepper. • Toss to coat, spread out evenly, then bake until tender, 20-25 minutes.

• While the pumpkin is roasting, thinly slice cucumber into half-moons. • Cut chicken breast into 2cm chunks.

• In a small bowl combine the soy sauce, brown sugar, a small drizzle of olive oil and a generous drizzle of white wine vinegar.

• When the pumpkin has 10 minutes left, heat a large frying pan over a high heat with a drizzle of olive oil. • When the oil is hot, add the chicken and cook, tossing occasionally, until browned and cooked through, 5-6 minutes (cook in batches if your pan is getting crowded!). • Remove pan from the heat and stir through Sichuan garlic paste.

• In a large bowl, combine mixed salad leaves, the roast pumpkin and cucumber. • Pour over the soy dressing and toss to coat.

TIP: Let the pumpkin cool slightly before adding to the salad to keep the leaves crisp.

• Divide Asian roast pumpkin salad mix between bowls. Top with sticky Sichuan chicken. • Spoon over any remaining sauce from the pan. • Garnish with crushed peanuts to serve. Enjoy!