A simple satay sauce takes succulent chicken and caramelised sweet potato to the next level. Round out this low cal meal with a crunchy slaw, plus refreshing cucumber and mint.
This recipe is under 650kcal per serving.
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.
2
sweet potato
1 clove
garlic
1
cucumber
1
carrot
1
pear
1 bag
mint
½
long red chilli
1 bag
shredded cabbage mix
1 packet
chicken breast
1 packet
Dark Roasted Peanut Butter
(Contains Peanut; May be present: Tree Nuts, Sesame. )
1 packet
ginger paste
½
lemon
olive oil
⅓ cup
boiling water
2 tsp
honey
1 tbs
soy sauce (or gluten-free tamari soy sauce)
(Contains Soy, Gluten;)
Preheat the oven to 240°C/220C fan-forced. Cut the sweet potato into bite-sized chunks. Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
While the sweet potato is baking, finely grate the garlic. Thinly slice the cucumber into rounds. Grate the carrot. Cut the pear into thin sticks. Pick and finely chop the mint. Finely slice the long red chilli (if using). Zest the lemon to get a generous pinch, then juice the whole lemon.
In a large bowl, combine a drizzle of olive oil with a pinch of salt and pepper and 1/2 the lemon juice. Add the shredded cabbage mix, carrot, pear and 1/2 the mint.
Place your hand flat on top of the chicken and slice through horizontally to make two thin steaks. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the chicken and cook until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). Set aside.
While the pork is cooking, in a medium bowl, combine the dark roasted peanut butter and the boiling water. Add the garlic, ginger paste, soy sauce, honey and remaining lemon juice, stirring to combine. Return the pan to a medium-high heat. Add the satay sauce and cook until slightly reduced, 1 minute. Remove from heat, then stir in the lemon zest and any resting juices.
Thinly slice the chicken. Toss the slaw to combine. Divide the slaw between bowls. Top with the sweet potato chunks, cucumber and pork. Spoon over the satay sauce. Garnish with the chilli (if using) and remaining mint.