Southeast Asian Chicken & Slaw
with Roasted Potato Chunks & Toasted Sesame Dressing
We're using our Southeast Asian spice blend to give the classic combo of chicken and potatoes some added flair. Complement it with a colourful slaw and toasted sesame dressing that will bring even more excitement to this devilishly delicious dish.
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
2 unit
potato
1 sachet
sesame seeds
(ContainsSesame)1 packet
mayonnaise
(ContainsEggs)1 packet
sesame oil blend
(ContainsSesame)1 packet
chicken thigh
1 sachet
Southeast Asian spice blend
1 unit
carrot
1 unit
cucumber
1 bunch
coriander
1 bag
shredded cabbage mix
1 packet
crispy shallots
Not included in your delivery
olive oil
1 tbs
soy sauce
(ContainsGluten, Soy)2 tsp
sugar
2 tbs
rice wine vinegar
Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 2cm chunks. Place the potato, a drizzle of olive oil and a pinch of salt and pepper on an oven tray lined with baking paper. Toss to coat, then roast until tender, 20-25 minutes.
TIP: Cut the potato to the correct size so it cooks in the allocated time!
While the potato is roasting, heat a large frying pan over a medium-high heat. Add the sesame seeds and toast, tossing, until golden, 3-4 minutes. Transfer to a small bowl. Add the mayonnaise, sesame oil blend, soy sauce, sugar and rice wine vinegar (2 tsp for 2 people / 4 tsp for 4 people) to the bowl. Mix well and set aside.
In a medium bowl, combine the Southeast Asian spice blend, a pinch of salt and pepper and a drizzle of olive oil. Add the chicken thigh and toss to coat.
Return the frying pan to a medium-high heat with a generous drizzle of olive oil. Add the chicken and cook, turning occasionally, until browned and cooked through, 10-14 minutes. Transfer to a plate to rest for 5 minutes.
TIP: The spice blend will char slightly in the pan, this adds to the flavour! TIP: The chicken is cooked when it's no longer pink inside.
While the chicken is cooking, grate the carrot (unpeeled). Thinly slice the cucumber into half-moons. Roughly chop the coriander. In a medium bowl, combine a pinch of salt and pepper, the remaining rice wine vinegar (4 tsp for 2 people / 2 1/2 tbs for 4 people) and a drizzle of olive oil. Add the shredded cabbage mix, carrot and cucumber. Toss to combine.
Thickly slice the chicken. Divide the Southeast Asian chicken thigh, slaw and roasted potato chunks between plates. Pour over any chicken resting juices. Spoon over the toasted sesame dressing. Garnish with the crispy shallots and coriander.