Southeast Asian Chicken & Roasted Kūmara
with Soy-Garlic Greens & Coconut Sauce
This simple yet stunning meal is sure to amaze and delight. It’s the perfect combination of tender chicken with an aromatic ginger and coconut sauce and sweet roasted pumpkin.
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
1 sachet
Coriander
320 g
Chicken Breast
1 sachet
Southeast Asian Spice Blend
1 packet
Ginger Paste
2
Garlic
1
Asian Greens
1 packet
Coconut Milk
1
Asparagus
1
Kumara
Not included in your delivery
1 drizzle
olive oil
½ tbs
soy sauce (for the veggies)
(Contains: Soy; May be present: Gluten)
1 tsp
brown sugar
½ tbs
soy sauce (for the sauce)
(Contains: Soy; May be present: Gluten)
Nutrition Values
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Peel orange kumara and cut into bite-sized chunks. • Place kumara on a lined oven tray. Drizzle generously with olive oil, season with salt and pepper and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
Little cooks: Help toss the kumara!
• While kumara is roasting, finely chop garlic. Roughly chop Asian greens. Thinly slice courgette into sticks. • In a medium bowl, combine Southeast Asian spice blend and a drizzle of olive oil. Season, then add the chicken breast and a pinch of salt.
• In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook chicken until browned, 2 minutes each side. • Transfer chicken to a second lined oven tray and bake until cooked through, 8-12 minutes. TIP: Chicken is cooked through when it’s no longer pink inside.
• While the chicken is baking, wipe out frying pan and return to medium-high heat with a drizzle of olive oil. Cook courgette until tender, 4-5 minutes. Add Asian greens and half the garlic and cook, tossing, until just wilted, 1-2 minutes. • Add the soy sauce (for the veggies) and stir to combine. Transfer to a bowl. TIP: Add a dash of water to help speed up the cooking process.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook remaining garlic and ginger paste, stirring, until fragrant, 1 minute. • Add coconut milk, the brown sugar and soy sauce (for the sauce). Stir to combine and simmer until slightly reduced, 2-3 minutes.
• Slice Southeast Asian chicken. • Divide roasted kumara, soy garlic greens and chicken between plates. • Pour over coconut sauce and tear over coriander to serve. Enjoy! Little cooks: Add the finishing touch by tearing over the coriander!
