HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSticky Ginger Chicken & Roast Pumpkin Salad
Sticky Ginger Chicken & Roast Pumpkin Salad

Sticky Ginger Chicken & Roast Pumpkin Salad

with Sesame Dressing

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For tonight’s dinner, we’ve enlisted the help of a lively glaze made with ginger, soy sauce and honey: it coats each bite of tender chicken breast in sticky, salty sweetness and pairs perfectly with the sesame dressing that's drizzled over the robust roast pumpkin salad. Go for your life!

Tags:Kid Friendly

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

Total Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount



1 packet

peeled & chopped pumpkin

1 sachet

sesame seeds


1 packet





1 packet

chicken breast

1 knob


1 bag

baby spinach leaves

Not included in your delivery

olive oil

1.5 tsp

sesame oil


½ tbs

soy sauce (for the dressing)

(ContainsGluten, Soy)

1 tsp


1 tsp

rice wine vinegar (for the dressing)

2 tbs


2 tbs

soy sauce (for the sauce)

(ContainsGluten, Soy)

1 tbs

rice wine vinegar (for the sauce)

1 tbs


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2530 kJ
Fat26.2 g
of which saturates3.7 g
Carbohydrate44.7 g
of which sugars35.3 g
Protein44.9 g
Sodium1370 mg
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. Cut the carrot (unpeeled) into 1cm half-moons. Place the peeled & chopped pumpkin and carrot on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Spread in a single layer and roast until tender, 20-25 minutes. When the veggies are done, set aside to cool slightly. TIP: Cut the carrot to size so it cooks in time.


While the veggies are 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, soy sauce (for the dressing), sugar, rice wine vinegar (for the dressing) and a drizzle of olive oil to the toasted sesame seeds. Mix well to combine and set aside. Thinly slice the cucumber into half-moons.


Place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the chicken until cooked through, 3-5 minutes each side (depending on thickness). TIP: The chicken is cooked through when it's no longer pink inside.


While the chicken is cooking, grate the ginger. In a second small bowl, combine the ginger, honey, soy sauce (for the glaze), rice wine vinegar (for the glaze) and the water. When the chicken is cooked, remove the pan from the heat, then add the ginger-soy glaze and turn the chicken to coat. Set aside.


In a medium bowl, add the baby spinach leaves, roasted veggies and cucumber. Drizzle over 1/2 the sesame dressing and gently toss to combine.


Slice the sticky ginger chicken. Divide the roast pumpkin salad and chicken between plates. Spoon any remaining glaze over the chicken. Serve with the remaining sesame dressing.