Teriyaki Chicken & Roast Pumpkin Salad
with Pickled Onion & Peanuts- Sesame
- Soy
Ingredients
1 packet
Mixed Salad Leaves
1
Peeled Pumpkin Pieces
1 packet
Crispy Shallots
320 g
Chicken Thigh
1 packet
Teriyaki Sauce
(Contains: Sesame, Soy; )
1
Red Onion
1
Beetroot
2
Radish
Nutrition Values
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 evenly, then roast until tender, 20-25 minutes. Set aside to cool slightly.
• Meanwhile, thinly slice onion. 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.
If you've swapped chicken breast for thigh, heat the pan as above and cook chicken, turning occasionally, until browned and cooked through, 14-16 minutes. TIP: Chicken is cooked through when it's no longer pink inside.
• Meanwhile, combine teriyaki sauce, the brown sugar, soy sauce and a splash of water in a small bowl. • Remove frying pan from heat, then add teriyaki sauce mixture and turn chicken to coat.
• Thinly slice radish. • Drain pickled onion, reserving a splash of the pickling liquid. • In a large bowl, combine mixed salad leaves, roasted veggies, pickled onion, the reserved pickling liquid and a drizzle of olive oil. Season to taste.
Slice teriyaki chicken.
