Sizzling Spiced Chicken & Soy-Butter Potatoes
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Sizzling Spiced Chicken & Soy-Butter Potatoes

Sizzling Spiced Chicken & Soy-Butter Potatoes

with Charred Spring Onion & Creamy Sriracha Salad

Asian spiced chicken is our new favourite combo if you haven't already noticed. When seared to perfection and plated up with soy-butter potatoes and a sriracha salad, you'll get a magical ratio of heat to sweetness to umami flavours. If you don’t have a BBQ, follow along with our stovetop method to enjoy this dinner delight.

Tags:
BBQ Friendly
•Over 30g protein
Allergens:
Milk
•Gluten
•Soy
•Wheat
•Egg

The quantities provided above are averages only.

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 Time35 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

2

Potato

1

Cucumber

2

Garlic

1

Tamarind Seasoning

1

Beef Rump

1

Chicken Tenderloins

1

Spring Onion

1

Soy Sauce Mix

(Contains Gluten, Soy, Wheat;)

1

Mixed Salad Leaves

1

Sriracha

(May be present: Soy. )

1

Mayonnaise

(Contains Egg;)

Not included in your delivery

1

olive oil

butter

(Contains Milk;)

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Nutritional Values

Energy (kJ)2993 kJ
Calories715 kcal
Fat30.9 g
of which saturates9.4 g
Carbohydrate32.1 g
of which sugars11.3 g
Dietary Fibre6.2 g
Protein75.1 g
Sodium1509 mg
The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• Preheat BBQ to high heat. Boil the kettle. Cut potato into large chunks. • Half-fill a medium saucepan with boiling water and add a generous pinch of salt. • Cook potato in the boiling water, over high heat, until easily pierced with fork, 12-15 minutes. Drain.

2

• Meanwhile, thinly slice cucumber into half-moons. Finely chop garlic. • In a medium bowl, combine Asian BBQ seasoning and a drizzle of olive oil. Add beef rump, turning to coat. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Meanwhile, thinly slice cucumber into half-moons. Finely chop garlic. • In a medium bowl, combine Asian BBQ seasoning and a drizzle of olive oil. Add beef rump, turning to coat. • In a second medium bowl, combine chicken tenderloins, a drizzle of olive oil and a pinch of salt and pepper.

3

• When BBQ is hot, grill beef rump, turning, for 6-10 minutes for medium-rare or until cooked to your liking. Transfer to a plate and leave to rest for 5 minutes.

No BBQ? In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef for 3-4 minutes each side for medium-rare, or until cooked to your liking. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • When BBQ is hot, grill beef rump, turning, for 6-10 minutes for medium-rare or until cooked to your liking. Transfer to a plate and leave to rest for 5 minutes. • While beef is resting, grill chicken, turning, until charred and cooked through, 6-8 minutes. Transfer to a plate.

NO BBQ? In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken, tossing occasionally, until browned and cooked through, 3-4 minutes each side. Increase heat to high. When oil is hot, cook beef rump for 3-4 minutes for medium-rare or until cooked to your liking. TIP: Chicken is cooked through when it is no longer pink inside!

4

• While beef is resting, add spring onion to BBQ grill plate and cook until golden, 2-3 minutes each side. • Remove from BBQ then roughly chop spring onion.

No BBQ? Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook spring onion turning, until golden, 2-3 minutes. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • When chicken has 5 minutes remaining, add spring onion to BBQ grill plate and cook until golden, 2-3 minutes each side. • Remove from BBQ then roughly chop spring onion.

No BBQ? Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook spring onion turning, until golden, 2-3 minutes.

5

• Return to medium-high heat. Add the butter and garlic and cook, tossing, until fragrant, 1-2 minutes. • Remove from heat, return potatoes to pan and stir through charred spring onion and soy sauce mix until well combined. Season to taste. • In a second medium bowl, combine cucumber, mixed salad leaves, sriracha and mayonnaise. Season. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Return to medium-high heat. Add the butter and garlic and cook, tossing, until fragrant, 1-2 minutes. • Remove from heat, return potatoes to pan and stir through charred spring onion and soy sauce mix until well combined. Season to taste. • In a third medium bowl, combine cucumber, mixed salad leaves, sriracha and mayonnaise. Season.

6

• Thinly slice beef. • Divide Korean BBQ beef, soy butter potatoes and creamy sriracha salad between plates. Enjoy! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Thinly slice beef. • Divide Korean BBQ beef, chicken, soy butter potatoes and creamy sriracha salad between plates. Enjoy!