Sweet-Soy & Sticky Plum Chicken
with Veggie Chunks & Creamy Slaw
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
320 g
Chicken Breast
1
Celery
2 packet
Potato
1
Carrot
1 packet
Shredded Cabbage Mix
1 packet
Sweet Soy Seasoning
(Contains: Wheat, Gluten, Soy; )
Nutrition Values
Cooking Steps
• Cut carrot and potato into bite-sized chunks. Thinly slice celery. • Set your air fryer to 200°C. Place carrot and potato into the air fryer basket, drizzle with olive oil, season with salt and toss to coat. Cook for 10 minutes. Shake the basket, then cook until golden, a further 10-15 minutes. Divide between serving plates. TIP: No air fryer? Preheat oven to 240°C/220°C fan-forced. Place carrot and potatoes on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 20-25 minutes.
• In a medium bowl, combine sweet soy seasoning and a drizzle of olive oil. Add chicken thigh and turn to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken, turning occasionally, until browned and cooked through, 14-16 minutes. TIP: The marinade will darken and caramelise, this adds to the flavour! TIP: Chicken is cooked through when it's no longer pink inside.
Custom Recipe: If you've swapped to chicken breast, place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. Continue with step.
Custom Recipe: When the veggies have 10 minutes cook time remaining, heat the pan as above. Cook chicken until cooked through, 3-5 minutes each side. Continue with step.
