The magic in this dish is the juicy chicken thigh, perfectly browned and then drizzled with our tasty Sichuan garlic mayo. Add a nourishing roasted salad and crispy shallots in the mix, and you've got an Asian-inspired meal in no time!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
1 packet
chicken thigh
1 unit
butternut pumpkin
1 portion
cauliflower
1 unit
tomato
1 packet
mayonnaise
(Contains Egg;)
½ tub
Sichuan garlic paste
(Contains Fish, Gluten, Sesame, Soy, Wheat;)
1 bag
Asian Mixed Leaves
1 packet
crispy shallots
olive oil
2 tsp
soy sauce
(Contains Gluten, Soy;)
2 tsp
water
2 tbs
plain flour
(Contains Gluten;)
2 tsp
vinegar (white wine or rice wine)
Preheat the oven to 220°C/200°C fan-forced. In a medium bowl, combine the soy sauce and chicken thigh.
While the chicken is marinating, cut the butternut pumpkin in half to remove the seeds, then cut into 2cm chunks. Chop the cauliflower into small chunks and roughly chop the stalk. Place the pumpkin, cauliflower, a drizzle of olive oil and a pinch of salt and pepper on an oven tray lined with baking paper. Toss to coat, then bake until tender, 20-25 minutes.
TIP: Cut the veggies to the correct size so they cook in the allocated time.
While the veggies are roasting, roughly chop the tomato. In a small bowl, combine the mayonnaise, Sichuan garlic paste and water. In a medium bowl, combine the plain flour and a pinch of pepper.
When the veggies have 10 minutes cook time remaining, add each chicken thigh to the seasoned flour and toss to coat. Heat a large frying pan to a medium-high heat with a good drizzle of olive oil. Add the chicken to the pan and cook, turning occasionally, until browned and cooked through, 10-14 minutes.
TIP: Chicken is cooked through when it's no longer pink inside.
Allow the roasted veggies to cool slightly. In a large bowl, combine the vinegar (white wine or rice wine), a small drizzle of olive oil and a pinch of salt and pepper. Add the Asian mixed leaves, tomato and roasted veggies.
Thickly slice the chicken. Divide the roast veggie salad between bowls and top with the chicken. Drizzle over the Sichuan garlic mayo and sprinkle over the crispy shallots.