Ginger-Glazed Chicken & Citrus Green Bean Toss
with Asian Chilli Dressing & Spring Onion
- Soy
- Sesame
- Gluten
- May contain traces of allergens
Bring a burst of sunshine to your dinner table this winter with a salad that’s ready to enjoy in just 15 minutes. Succulent chicken thigh are glazed in fragrant ginger and seared to perfection, then nestled amongst sweet orange wedges, green beans and a punchy Asian chilli dressing for a delicious meal that really hits the spot.
Ingredients
1 packet
Ginger Paste
320 g
Chicken Thigh
1 packet
Mixed Salad Leaves
1 packet
Asian Chilli Dressing
(Contains: Soy)
½
Orange
2 packet
Green beans
1
Spring Onion
Not included in your delivery
1 drizzle
olive oil
½ tsp
sesame oil
(Contains: Sesame)
1 tsp
honey
½ tbs
soy sauce
(Contains: Soy May be present: Gluten)
Nutrition
Utensils
Cooking Steps
- Peel and thinly slice orange into wedges. • Trim and roughly chop green beans. Thinly slice spring onions.
- Cut chicken thigh into 2cm chunks.
- In a small bowl, combine ginger paste, the sesame oil, honey and soy sauce. Set aside.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook green beans, tossing regularly, until tender, 4-5 minutes.
• Transfer to a large bowl to cool slightly.
- In a large frying pan, heat a drizzle of olive oil over high heat.
- When oil is hot, cook chicken, tossing, until browned and cooked through, 5-6 minutes.
- Remove pan from heat, add the ginger-sesame mixture, gently turning chicken to coat.
TIP: TIP: Chicken is cooked through when it's no longer pink inside.
- To the bowl with the beans, add mixed salad leaves, orange, half the spring onions and Asian chilli dressing. Season to taste.
- Divide mandarin salad and ginger glazed chicken between plates.
- Top with remaining spring onions. Enjoy!
