Asian Chicken & Roast Veggie Salad
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Asian Chicken & Roast Veggie Salad

Asian Chicken & Roast Veggie Salad

with Sichuan Garlic Mayo

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!

Tags:
Low Calorie
Allergens:
Gluten
Soy
Egg
Fish
Sesame
Wheat

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.

Preparation Time30 minutes
DifficultyEasy

Ingredients

Serving amount

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

Not included in your delivery

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)

sideBannerName

Nutritional Values

per serving
Energy (kJ)2140 kJ
Calories0 kcal
Fat21.2 g
of which saturates5.8 g
Carbohydrate33.6 g
of which sugars22.4 g
Dietary Fibre0 g
Protein42.7 g
Cholesterol0 mg
Sodium588 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Paper
Baking Tray
Large Non-Stick Pan

Instructions

marinate
1

Preheat the oven to 220°C/200°C fan-forced. In a medium bowl, combine the soy sauce and chicken thigh.

Roast the veggies
2

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.

prep
3

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.

Chicken
4

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.

finish
5

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.

serve
6

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.