Honey-Soy Chicken & Roast Kumara Toss

Name: Honey-Soy Chicken & Roast Kumara Toss with Japanese Mayo & Crushed Peanuts
Total time: 28 min
Yield: 2
Cuisine: Asian
Ingredients: olive oil; 1 tbs honey; 2 tbs soy sauce; 1 packet chicken thigh; 1 bag Mixed Salad Leaves; 1 packet Crushed Peanuts; 1 carrot; 1 cucumber; ½ tbs rice wine vinegar; 1 packet mayonnaise; 2 Kumara; 2 clove garlic; 1 packet Japanese Dressing

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 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!

Allergens:

Gluten

•Soy

•Peanuts

•Eggs

•Sesame

•Gluten(Wheat)

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

Total28 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

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. )

carrot

cucumber

1 packet

mayonnaise

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

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

Energy (kJ)2872 kJ

Fat35.2 g

of which saturates8 g

Carbohydrate52.4 g

of which sugars24.6 g

Protein38.2 g

Sodium1177 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

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

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!