Double Vietnamese Chicken & Herby Salad Bowl
with Sweet Potato, Sesame Dressing & Crushed Peanuts
- Fish
- Eggs
- Gluten
- Sesame
- Soy
- Wheat
- Peanuts
- May contain traces of allergens
- Milk
- Almond
- Brazil nut
- Cashew
- Gluten
- Hazelnut
- Macadamia
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
- Wheat
Fresh herbs, roasted sweet potato, tender umami-glazed chicken, all brought together with a nutty sesame dressing and a handful of crushed peanuts for crunch. The kind of bowl that makes you feel good about dinner.
Ingredients
1
Sweet Potato
1
Carrot
1
Cucumber
1 packet
Mint
1 packet
Coriander
660 g
Chicken Breast
1 packet
Fish Sauce & Rice Vinegar Mix
(Contains: Fish)
1
Gourmet Leaf Mix
1 packet
Sesame Dressing
(Contains: Eggs, Gluten, Sesame, Soy, Wheat May be present: Milk)
1 packet
Crushed Peanuts
(Contains: Peanuts May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut, Wheat)
Not included in your delivery
1 drizzle
olive oil
½ tbs
soy sauce
(Contains: Soy May be present: Gluten)
Utensils
Cooking Steps
- Set your air fryer to 200°C. Cut sweet potato into bite-sized chunks.
- Place sweet potato into air fryer basket. Drizzle with olive oil, season with salt and toss to coat.
- Cook for 15 minutes. Shake the basket, then cook until golden, a further 10-15 minutes.
TIP: No air fryer? Preheat oven to 240°C/220°C fan-forced. Cut sweet potato into bite-sized chunks. Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes.
- Meanwhile, using a vegetable peeler, peel carrot into ribbons.
- Thinly slice cucumber into rounds.
- Pick and thinly slice mint leaves.
- Roughly chop coriander.
- Cut chicken breast into 2cm chunks.
- In a small bowl, combine fish sauce & rice wine vinegar mix, the soy sauce and a splash of water.
- When the sweet potato has 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over high heat.
- When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes.
- In the last minute, add soy-sesame mixture, tossing chicken to coat.
TIP: Chicken is cooked through when it is no longer pink in the middle.
- In a large bowl, combine gourmet leaf mix, carrot, coriander, mint, a drizzle of olive oil and vinegar. Season to taste.
- Divide Vietnamese double chicken, sweet potato, cucumber rounds and herby salad between bowls.
- Drizzle over sesame dressing and garnish with crushed peanuts to serve. Enjoy!
