Ginger & Lemongrass Chicken

Name: Ginger & Lemongrass Chicken with Roasted Veggies, Sesame Mayo & Crispy Shallots
Total time: 30 min
Yield: 2
Cuisine: Asian
Ingredients: olive oil; 1 potato; 1 carrot; 1 parsnip; 1 sachet mixed sesame seeds; ½ lemon; 1 packet mayonnaise; 1 packet Ginger & Lemongrass Paste; 1 tsp soy sauce; 1 pinch brown sugar; 1 packet chicken breast; 20 g butter; 1 bag baby spinach leaves; 1 drizzle rice wine vinegar; 1 packet Crispy Shallots

with Roasted Veggies, Sesame Mayo & Crispy Shallots

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For the love of aromatics, we packed this recipe with lemongrass, ginger and soy sauce that will have your kitchen smelling heavenly. They’re used as a moreish glaze for tender chicken breast, creating waves of flavour in every bite. Add a side of roasted veggies and you’ve got a calorie-friendly meal that’s guaranteed to satisfy.

Allergens:

Sesame

•Eggs

•Gluten

•Soy

•Milk

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

potato

carrot

parsnip

1 sachet

mixed sesame seeds

(Contains: Sesame; )

lemon

1 packet

mayonnaise

(Contains: Eggs; May be present: Fish, Wheat, Cashew, Almond, Sesame, Soy. )

1 packet

Ginger & Lemongrass Paste

(May be present: Almond, Sesame, Soy, Eggs, Milk, Gluten, Fish. )

1 pinch

brown sugar

(May be present: Cashew, Almond, Sesame, Soy, Milk, Gluten, Peanuts, Pistachio, Walnut. )

1 packet

chicken breast

1 bag

baby spinach leaves

1 packet

Crispy Shallots

Not included in your delivery

olive oil

1 tsp

soy sauce

(Contains: Gluten, Soy; )

20 g

butter

(Contains: Milk; )

1 drizzle

rice wine vinegar

Nutrition Values

/ per serving

Energy (kJ)2566 kJ

Fat36.9 g

of which saturates11.1 g

Carbohydrate32.6 g

of which sugars7.4 g

Protein36.2 g

Sodium574 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

•Oven rack lined with baking paper

•Large Non-Stick Pan

Cooking Steps

Preheat to oven to 240°C/220°C fan-forced. Cut the potato, carrot and parsnip into bite-sized chunks. Place the veggies on a lined oven tray, drizzle with olive oil and season with salt and pepper. Toss to coat, then spread out evenly. Roast until tender, 25-30 minutes. Add the baby spinach leaves and a drizzle of rice wine vinegar and gently toss to combine.

While the veggies are roasting, heat a large frying pan over a medium-high heat. Add the mixed sesame seeds and toast, tossing, until golden, 3-4 minutes. Transfer to a small bowl.

Zest the lemon to get a pinch and slice into wedges. Add the mayonnaise to the bowl with the toasted sesame seeds. Stir to combine and set aside.

In a second small bowl, combine the ginger lemongrass paste, lemon zest, a squeeze of lemon juice, the soy sauce and a pinch of brown sugar. Set aside. Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks.

When the veggies have 10 minutes cook time remaining, heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the chicken until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate. Return the pan to a medium-high heat, then add the ginger-lemongrass marinade and butter and cook until bubbling, 2-3 minutes. Return the chicken to the pan and toss to coat.

TIP: The chicken is cooked through when it's no longer pink inside.

Divide the ginger-lemongrass chicken and roast veggie toss between bowls. Spoon over any remaining glaze from the pan. Serve with the sesame mayo. Sprinkle with the crispy shallots.