Saddle Up Sweet & Savoury Chicken
with Creamy Mash & Charred Corn Salad
- Soy
- Milk
- Eggs
Time to saddle up, because sweet and savoury chicken steaks are ridin' into your weeknight and they mean business! We're glazin' juicy chicken steaks in a sticky, sweet and savoury sauce, then servin' 'em up alongside silky mash and a charred corn and cos salad loaded with spring onion and carrot. Best of all, this here feast comes together faster than a quick-draw showdown - so giddy up and dig in!
Ingredients
1 tin
Sweetcorn
320 g
Chicken Thigh
1 sachet
Savoury Seasoning
1
Spring Onion
2 packet
Potato
1
Carrot
1
Cos Lettuce
1
Sweet & Savoury Glaze
(Contains: Soy)
Not included in your delivery
1 drizzle
olive oil
40 g
butter
(Contains: Milk)
2 tbs
milk
(Contains: Milk)
1 tsp
honey
1 drizzle
vinegar (balsamic or white wine)
2 tbs
Mayonnaise
(Contains: Eggs)
Nutrition
Utensils
Cooking Steps
• Boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. Peel potato and cut into large chunks. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add the butter and milk to the potato, then season with salt. Mash until smooth. Cover to keep warm. TIP: Save time and get more fibre by leaving the potato unpeeled.
• Meanwhile, grate carrot. Drain the sweetcorn. Thinly slice spring onion and finely shred cos lettuce. • In a medium bowl, combine Aussie spice blend, garlic paste and a drizzle of olive oil. Add chicken thigh and turn to coat. Little cooks: Kids can take charge by combining the spice mixture!
• Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a medium bowl. • Return frying pan to medium-high heat with a drizzle of olive oil. Add chicken thigh and cook, turning occasionally, until browned and cooked through, 14-16 minutes (cook in batches if your pan is getting crowded). • Remove pan from heat, then add BBQ sauce, the honey and a splash of water. Turn chicken to coat. TIP: Cover the pan with a lid if the corn kernels are popping out. TIP: The chicken is cooked when it is no longer pink inside.
• To the bowl of corn, add shredded cos, carrot, mayonnaise and a drizzle of white wine vinegar and olive oil. Season and toss to combine. • Slice chicken. • Divide potato mash, charred corn slaw and honey BBQ chicken steaks between plates. • Spoon over any remaining sauce from the pan. Garnish with spring onion to serve. Enjoy!
