Sweet-Soy & Sticky Plum Chicken

Name: Sweet-Soy & Sticky Plum Chicken with Roast Veggie Salad
Total time: 35 min
Yield: 2
Cuisine: Asian
Ingredients: 1 olive oil; 1 Brown Onion; 1 carrot; 1 tomato; 1 packet chicken breast; ½ sachet Sweet Soy Seasoning; 1 packet Plum Sauce; 1 drizzle rice wine vinegar; 1 bag salad leaves; 1 Kumara

with Roast Veggie Salad

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The magic in this dish is the juicy chicken breast, perfectly glazed in a plum sauce and seasoned with sweet and soy flavours. Add a nourishing roast veggie salad and you'll have an Asian-inspired meal in no time!

This recipe is under 650kcal 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:

Dietitian Approved

•Calorie Smart

•Climate Superstar

Allergens:

Soy

•Gluten(Wheat)

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

Brown Onion

carrot

tomato

1 packet

chicken breast

½ sachet

Sweet Soy Seasoning

(Contains: Soy, Gluten(Wheat); )

1 packet

Plum Sauce

(Contains: Soy; )

1 bag

salad leaves

Kumara

Not included in your delivery

olive oil

1 drizzle

rice wine vinegar

Nutrition Values

Energy (kJ)1756 kJ

Fat11 g

of which saturates2.4 g

Carbohydrate44.4 g

of which sugars26.1 g

Protein36.4 g

Sodium670 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

•Medium Non-Stick Pan

•Large Non-Stick Pan

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. • Slice onion into wedges. Cut carrot and kumara into bite-sized chunks. Roughly chop tomato.

• Place kumara, onion and carrot on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Spread out evenly, then roast until tender, 20-25 minutes. Allow to cool slightly.

TIP: If your oven tray is crowded, divide between two trays.

• Meanwhile, place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine sweet soy seasoning (see ingredients) and chicken, turning to coat.

• When the veggies have 10 minutes cook time remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook chicken until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). • Remove pan from heat, then add plum sauce, turning chicken to coat.

TIP: The marinade will darken and caramelise, this adds to the flavour!

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

• When the veggies are done, add tomato, salad leaves and a drizzle of rice wine vinegar and olive oil to the tray. Toss to coat. Season with salt and pepper.

• Slice sweet-soy and sticky plum chicken. • Divide roast veggie salad between plates. Top with chicken, spooning over any remaining marinade from the pan. Enjoy!