Honey-Soy Chicken & Roast Kumara Toss
with Japanese Mayo & Crushed Peanuts- Wheat
- Gluten
- Sesame
- Soy
- Peanuts
- Soy
- Sesame
- Fish
- Eggs
- May contain traces of allergens
- Macadamia
- Pine nut
- Brazil nut
- Walnut
- Almond
- Pecan
- Gluten
- Cashew
- Wheat
- Milk
- Hazelnut
- Pistachio
Ingredients
1 packet
Mixed Salad Leaves
2
Kumara
320 g
Chicken Thigh
1 packet
Mayonnaise
(May be present: Soy, Sesame, Fish, Eggs)
1 packet
Japanese Dressing
(Contains: Wheat, Gluten, Sesame, Soy; May be present: Fish, Eggs)
1
Cucumber
1
Carrot
1
Courgette
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Soy, Sesame, Macadamia, Pine nut, Brazil nut, Walnut, Almond, Pecan, Gluten, Cashew, Wheat, Milk, Hazelnut, Pistachio)
Nutrition Values
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 garlic and the honey, 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.
• Combine Japanese dressing and mayonnaise in a second small bowl. 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 the chicken. Divide roast kumara and veggie salad between bowls. Top with honey-soy chicken and drizzle over Japanese mayo. • Garnish with crushed peanuts. Enjoy!
