Southeast Asian Chicken & Sauteéd Greens
with Roasted Sesame Potato & Peanuts | Serves 4
Transform your weekly meals with this vibrant Southeast Asian-inspired meal! Juicy, flavourful chicken is simmered in a fragrant coconut-infused sauce, paired with crisp, garlicky greens. On the side, roasted sesame potatoes bring nutty richness, while a sprinkle of peanuts adds the perfect crunch. Ideal for meal prep, this dish is a delicious balance of creamy, savoury, and fresh, ensuring your lunches or dinners are anything but boring.
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
Ingredients
4
Potato
1 packet
sesame seeds
(Contains Sesame; )
1 head
Broccoli
2 packet
Asian Greens
3 clove
Garlic
1 packet
Chicken Thigh
2 sachet
Southeast Asian Spice Blend
1 packet
Coconut Milk
1 packet
Soy Sauce Mix
(Contains Gluten, Soy; May be present Egg, Fish, Milk, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pistachio, Walnut, Pine Nut, Pecan. )
1
fresh chilli (optional)
1 packet
Crushed Peanuts
(Contains Peanut; May be present Wheat, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
Not included in your delivery
olive oil
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks. Place on a lined oven tray. • Season with salt, drizzle with olive oil, sprinkle over sesame seeds and toss to coat. • Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
• Chop broccoli (including stalk!) into small florets. Roughly chop Asian greens. Finely chop garlic. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook broccoli, tossing until tender, 6-7 minutes. • Add Asian greens and garlic, and cook until fragrant and slighly wilted, 2 minutes. Season then transfer to a bowl.
TIP: Add a dash of water to the pan to help speed up the cooking process.
• While the veggies are cooking, cut chicken thigh into 2cm chunks. • In a large bowl, combine Southeast Asian spice blend and a drizzle of olive oil. Add chicken and toss to coat. • Return the frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook chicken, tossing, until browned, 5-6 minutes. • Add coconut milk and soy sauce, and simmer until slightly thickened, 1 minute. Season to taste.
TIP: Chicken is cooked through when it's no longer pink inside.
• Thinly slice fresh chilli (if using). • Divide roasted sesame potato, sauteed greens and Southeast Asian chicken between 4 microwave-safe containers. • Spoon over coconut sauce then sprinkle with crushed peanuts and chilli. Cover with a lid and refrigerate. • When ready to serve, microwave on high, for 4 minutes, stirring halfway, until heated through. Enjoy!