Miso-Ginger Chicken & Fries
with Japanese-Style Salad & Peanuts
- Gluten
- Soy
- Wheat
- Peanuts
- Sesame
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Gluten
- Hazelnut
- Macadamia
- Milk
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
- Wheat
Ingredients
1 packet
Miso Paste
(Contains: Gluten, Soy, Wheat;)
330 g
Chicken Breast
1 sachet
Lemon Pepper Seasoning
2
Garlic
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.)
2
Potato
1 packet
Japanese Dressing
(Contains: Soy, Sesame;)
1
Cucumber
1 packet
Mixed Salad Leaves
1
Carrot
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into fries. • Place fries on a lined oven tray. Drizzle with olive oil and season with salt. Toss to coat. • Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the fries between two trays.
• Meanwhile, combine miso paste, garlic paste, the honey, and water in a small bowl. Set aside.
Little cooks: Take the lead and help combine the ingredients for the marinade!
• Roughly chop cucumber. • Grate carrot. Set aside.
Little cooks: Older kids, help grate the carrot under adult supervision!
Custom Recipe: If you've swapped to chicken breast, place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks.Combine chicken breast with lemon pepper spice blend as above. Heat frying pan as above, then cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded).
• While the chicken is cooking, combine mixed salad leaves, cucumber and carrot in a medium bowl. Add Japanese dressing. • Toss to coat.
Little cooks: Take the lead by tossing the salad!
• Divide miso-garlic chicken, fries and Japanese style salad between plates. • Sprinkle with roasted peanuts to serve. Enjoy!
