Honey-Soy Chicken & Roast Kumara Toss
with Japanese Mayo & Crushed Peanuts
- Gluten
- Soy
- Peanuts
- Eggs
- Sesame
- Gluten(Wheat)
- May contain traces of allergens
- Wheat
- Sesame
- Milk
- Soy
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Traces of Pistachio
- Traces of Pine Nut
- Traces of Walnut
- Fish
- Eggs
- Fish
The magic in this dish is the juicy chicken thigh, perfectly browned and then drizzled with our tasty Japanese mayo. Add a nourishing roasted kumara salad and some crushed peanuts in the mix, and you've got an Asian-inspired meal in no time! *The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
1 packet
chicken thigh
1 bag
Mixed Salad Leaves
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Wheat, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut)
1
carrot
1
cucumber
1 packet
mayonnaise
(Contains: Eggs; May be present: Wheat, Sesame, Soy, Almond, Cashew, Fish)
2
Kumara
2 clove
garlic
1 packet
Japanese Dressing
(Contains: Soy, Sesame, Gluten(Wheat); May be present: Eggs, Fish)
Not included in your delivery
olive oil
1 tbs
honey
2 tbs
soy sauce
(Contains: Gluten, Soy; )
½ tbs
rice wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut and peel kumara into bite-sized chunks. Cut carrot into bite-sized chunks. • Place veggies and a generous drizzle of olive oil on a lined oven tray. Season with salt and pepper and toss to coat. • Roast until tender, 20-25 minutes. • Allow to cool slightly.
• Meanwhile, finely chop garlic. Thinly slice cucumber into half-moons. • In a small bowl, combine the honey, garlic, the soy sauce and rice wine vinegar. Set aside.
Little cooks: Take charge by combining the sauces!
• Heat a large frying pan over medium heat with a drizzle of olive oil. Season chicken thigh on both sides. • When the oil is hot, cook chicken for 2 minutes each side.
• Add the honey soy mixture to the frying pan and cook, turning chicken to coat until slightly reduced, 1 minute. • Transfer chicken to a second lined oven tray and spoon over any remaining honey-soy sauce. • Bake until cooked through, 12-14 minutes.
TIP: Chicken is cooked through when it's no longer pink inside.
• In a second small bowl, combine the Japanese dressing and mayonnaise. Set aside. • In a large bowl, combine mixed salad leaves, cucumber, roasted veggies and a drizzle of rice wine vinegar and olive oil. Season to taste.
Little cooks: Take the lead by tossing the salad!
• Slice honey-soy chicken. • Divide roast kumara and veggie toss between bowls. Top with chicken and drizzle over Japanese mayo. • Garnish with crushed peanuts. Enjoy!
