Chicken & Sticky Onion Sauce
with Sweet Potato Fries & Garden Salad
- Soy
When you have our chicken thigh handy, around 15 minutes is all it needs to cook it to perfection, while you pop the fries in the oven and toss the salad. Too easy!
Ingredients
1
Brown Onion
1
Cucumber
1 packet
Mixed Salad Leaves
2
Sweet Potato
1 sachet
Aussie Spice Blend
330 g
Chicken Thigh
1 packet
Sweet & Savoury Glaze
(Contains: Soy)
1
Tomato
Not included in your delivery
1 drizzle
olive oil
1 drizzle
vinegar (balsamic or white wine) (pantry)
Utensils
Cooking Steps
• Thinly slice brown onion (see ingredients). • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken thigh and onion, turning occasionally, until browned and cooked through, 10-14 minutes. • In the last minute of cook time, sprinkle over Aussie spice blend, pour over sweet & savoury glaze and turn chicken to coat. Little cooks: Don your goggles and have a go at peeling off the onion's outer layer!
TIP: Chicken is cooked through when it's no longer pink inside.
• Meanwhile, cut potato into fries. • Place fries on a lined oven tray. Drizzle with olive oil and toss to coat. • Bake until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide the fries between two trays.
• While fries are baking, thinly slice cucumber into rounds. • Cut tomato into thin wedges. • Just before serving, in a large bowl, combine mixed salad leaves, tomato, cucumber and a drizzle of vinegar and olive oil. Season. Little cooks: Take the lead by tossing the salad!
Slice chicken. • Divide chicken, fries and garden salad between plates. Pour sticky onion sauce from baking dish over chicken. Enjoy!
