Honey-Soy Chicken & Roast Veggie Salad
with Japanese Mayo & Crushed Peanuts
The magic in this dish is the juicy chicken thigh, perfectly browned and then drizzled with our tasty Japanese mayo. Add a nourishing roasted 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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2
potato
1
carrot
1
cucumber
1 packet
chicken thigh
1 packet
mayonnaise
(Contains: Eggs; May be present: Fish, Wheat, Cashew, Almond, Sesame, Soy)
1 bag
Mixed Salad Leaves
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Wheat, Cashew, Almond, Sesame, Soy, Milk, Brazil Nut, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut)
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 potato and carrot into bite-sized chunks. • Place veggies and a drizzle of olive oil on a lined oven tray. Season with salt and pepper and toss to coat. Spread out evenly, then 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.
• 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 veggie salad between bowls. Top with honey-soy chicken and drizzle over Japanese mayo. • Garnish with crushed peanuts to serve. Enjoy!
