Hoisin-Glazed Chicken & Sesame Veggie Chunks
with Soy Mayo & Slaw- Sesame
- Soy
- Eggs
- Gluten
- Eggs
- Fish
- Milk
- Traces of Cashew
- Almond
- Sesame
- May contain traces of allergens
- Wheat
- Soy
Lick your lips and get those knives and forks ready to dig into a hoisin chicken cooked up in four easy steps. Your mouth will be watering for the scattering of sesame seeds over the roasted veggies, that extra layer of crunch is divine! *Unfortunately, this week's radish was in short supply, so we've replaced it with turnip. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!*
Ingredients
2
potato
1
white turnip
½ sachet
mixed sesame seeds
(Contains: Sesame; )
1
carrot
2 clove
garlic
1 packet
chicken thigh
1 packet
hoisin sauce
(Contains: Soy; May be present: Eggs, Fish, Milk, Cashew, Almond, Sesame)
1 packet
mayonnaise
(Contains: Eggs; May be present: Fish, Cashew, Almond, Sesame, Wheat, Soy)
1 bag
Shredded Cabbage Mix
1 packet
Crispy Shallots
Not included in your delivery
olive oil
2 tsp
honey
1 tsp
soy sauce
(Contains: Soy, Gluten; )
½ tbs
sesame oil
(Contains: Sesame; )
drizzle
vinegar (rice wine or white wine)
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut potato into bite-sized chunks. Peel white turnip, then cut into small chunks. • Place potato and turnip on a lined oven tray, then drizzle with olive oil, sprinkle over mixed sesame seeds (see ingredients) and season with salt and pepper. Toss to coat, spread out evenly, then bake until tender, 20-25 minutes. • Meanwhile, grate the carrot. Finely chop garlic.
Little cooks: Kids can help with sprinkling over the sesame seeds!
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken thigh, turning occasionally, until browned and cooked through, 14-16 minutes. • In the last 2 minutes of cook time, add hoisin sauce, garlic and the honey and cook until slightly reduced, turning chicken to coat.
TIP: The chicken is cooked through when it's no longer pink inside.
• Meanwhile, combine mayonnaise and the soy sauce in a small bowl. • In a medium bowl, combine shredded cabbage mix, carrot, the sesame oil (if using) and drizzle of vinegar. Season to taste.
• Slice hoisin chicken (if desired). • Divide sesame veggie chunks, slaw and chicken between bowls. • Garnish with crispy shallots and dollop with soy mayo to serve. Enjoy!
Little cooks: Add the finishing touch by sprinkling over the garnish!
