The magic in this dish is the juicy chicken thigh, perfectly browned and then drizzled with our tasty Japanese mayo. Add a nourishing roasted salad and some crushed peanuts in the mix, and you've got an Asian-inspired meal in no time!
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mixed sesame seeds(ContainsSesame)
Japanese dressing(ContainsSesame, Soy)
soy sauce(ContainsGluten, Soy)
Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 2cm chunks. Cut the capsicum into 3cm chunks. Place the potato, capsicum, mixed sesame seeds and a drizzle of olive oil on an oven tray lined with baking paper. Season with salt and pepper and toss to coat. Bake until tender, 20-25 minutes. Allow to cool slightly. TIP: Cut the veggies to size so they cook in time.
While the veggies are baking, combine the honey and soy sauce in a medium bowl and mix well. Add the chicken thigh and toss to coat. Set aside.
Finely chop the garlic. Roughly chop the tomato, then add the tomato to a large bowl and set aside.
Heat a large frying pan over a medium heat with a drizzle of olive oil. Using tongs, pick up the chicken and let the excess marinade drip back into the bowl. Add the chicken to the hot pan and cook, turning, until browned and cooked through, 10-14 minutes (depending on thickness). In the last 3 minutes of cook time, add the garlic and remaining marinade. Cook until reduced slightly, 1-2 minutes. TIP: The marinade will darken and caramelise –this adds to the flavour!
While the chicken is cooking, combine the Japanese dressing and mayonnaise in a small bowl. Set aside. Add the roasted veggies and mixed salad leaves to the tomato. Drizzle with olive oil, then toss to combine.
Slice the chicken. Divide the roast veggie salad between plates. Top with the honey-soy chicken and drizzle over the Japanese mayo. Garnish with the crushed peanuts.