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Honey-Soy Chicken & Roast Veggie Salad

Honey-Soy Chicken & Roast Veggie Salad

with Japanese Mayo & Crushed Peanuts

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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!

Allergens:SesameGlutenSoyEggsPeanuts

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

Total Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2

potato

1

capsicum

1 sachet

mixed sesame seeds

(ContainsSesame)

1 packet

chicken thigh

2 clove

garlic

1

tomato

1 packet

Japanese dressing

(ContainsSesame, Soy)

1 packet

mayonnaise

(ContainsEggs)

1 bag

salad leaves

1 packet

crushed peanuts

(ContainsPeanuts)

Not included in your delivery

olive oil

2 tsp

honey

2 tbs

soy sauce

(ContainsGluten, Soy)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2850 kJ
Fat37.6 g
of which saturates5.2 g
Carbohydrate40.9 g
of which sugars13 g
Dietary Fibre0 g
Protein43.1 g
Cholesterol0 mg
Sodium1380 mg
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

Finely chop the garlic. Roughly chop the tomato, then add the tomato to a large bowl and set aside.

4

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!

5

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.

6

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.