Sticky Asian Chicken & Roast Pumpkin Salad

Name: Sticky Asian Chicken & Roast Pumpkin Salad with Pickled Onion & Crispy Shallots
Total time: 35 min
Yield: 2
Cuisine: Japanese
Ingredients: 1 olive oil; 1 beetroot; 1 packet peeled pumpkin pieces; 1 Brown Onion; 3 tbs rice wine vinegar; 1 packet chicken breast; 2 radish; 1 bag salad leaves; 1 packet teriyaki sauce; 1 tsp brown sugar; ½ tbs soy sauce; 1 packet Crispy Shallots

with Pickled Onion & Crispy Shallots

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Enjoy this sweet and savoury glazed chicken with umami-rich teriyaki sauce for an easy meal that doesn't skimp on flavour! With colourful roasted veggies and crunchy shallots, it's a family-friendly meal that will have everyone satisfied.

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:

Calorie Smart

•Dietitian Approved

•Under 40g carbs

Allergens:

Sesame

•Soy

•Gluten

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

Total35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

beetroot

1 packet

peeled pumpkin pieces

Brown Onion

1 packet

chicken breast

radish

1 bag

salad leaves

1 packet

teriyaki sauce

(Contains: Sesame, Soy; )

1 packet

Crispy Shallots

Not included in your delivery

olive oil

3 tbs

rice wine vinegar

1 tsp

brown sugar

½ tbs

soy sauce

(Contains: Soy, Gluten; )

Nutrition Values

Energy (kJ)2004 kJ

Fat17 g

of which saturates4.3 g

Carbohydrate39.8 g

of which sugars28 g

Dietary Fibre6.7 g

Protein39.2 g

Sodium808 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Cut beetroot into small chunks. • Place beetroot and peeled pumpkin pieces on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to combine • Spread out evenly, then roast until tender, 20-25 minutes. Set aside to cool slightly.

• Meanwhile, thinly slice onion (see ingredients). In a small bowl, combine the rice wine vinegar, and a good pinch of sugar and salt. • Scrunch onion in your hands, then add to the pickling liquid. Stir to coat and set aside.

• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded).

TIP: Chicken is cooked through when it's no longer pink inside.

• Meanwhile, thinly slice radish. • In a large bowl, add a drizzle of olive oil and season with salt and pepper. Add salad leaves and radish. Set aside. • In a second small bowl, combine teriyaki sauce, the brown sugar, soy sauce and a splash of water.

• When chicken is cooked, add the teriyaki sauce mixture to the pan and cook until reduced slightly, 1-2 minutes. Turn chicken to coat in the sauce. Remove from heat.

• Drain pickled onion. Slice sticky Asian chicken. • To the bowl with salad, add pickled onion and roasted veggies. Toss to combine and season to taste. • Divide roast pumpkin salad between bowls and top with chicken. • Drizzle over any remaining sticky Asian sauce. Garnish with crispy shallots to serve. Enjoy!