Sticky Sweet-Soy Chicken

Name: Sticky Sweet-Soy Chicken with Roast Veggie Salad
Total time: 35 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 packet Mixed Salad Leaves; 1 packet Sweet Chilli Sauce; 1 Kumara; Courgette; 320 g Chicken Breast; 1 Red Onion; 1 Carrot; 1 packet Sweet Soy Seasoning; Coriander; 1 drizzle olive oil; 1 drizzle rice wine vinegar

with Roast Veggie Salad

Get up to $175 off

This Sticky Sweet-Soy Chicken is full of rich, savoury-sweet flavour and perfectly paired with a warm salad of roasted kumara, carrot and capsicum. It’s a colourful, satisfying dish that balances tender chicken with wholesome veggies – ideal for a fuss-free dinner that feels both comforting and a little indulgent.

Tags:

Dietitian Approved

•Low Calorie

Allergens:

Wheat

•Gluten

•Soy

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 Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Mixed Salad Leaves

1 packet

Sweet Chilli Sauce

Kumara

Courgette

320 g

Chicken Breast

Red Onion

Carrot

1 packet

Sweet Soy Seasoning

Coriander

Not included in your delivery

1 drizzle

olive oil

1 drizzle

rice wine vinegar

Nutrition Values

Calories368 kcal

Energy (kJ)1540 kJ

Fat8.1 g

of which saturates1.6 g

Carbohydrate34.5 g

of which sugars22.9 g

Dietary Fibre5.4 g

Protein40.4 g

Sodium746 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.

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 capsicum.

• Place kumara, onion and capsicum 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 sweet chilli 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 capsicum, 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 sweet chilli chicken. • Divide roasted veggie salad between plates. Top with chicken, spooning over any remaining marinade from the pan. Enjoy!