Southeast Asian Spiced Chicken
with Salad & Coconut Dressing
This heavenly chicken with coconut dressing will allow you to recreate an idyllic, balmy evening in the heart of Southeast Asia. We’ve used aromatic makrut lime leaves to conjure up a perfectly fragrant dish - you’ll be transported from your kitchen to the tropics with their zesty flavour and fresh aroma.
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.
Ingredients
2
sweet potato
1 sachet
sesame seeds
(Contains Sesame; May be present: Gluten, Milk, Peanut, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut. )
1 packet
chicken breast
1 sachet
Southeast Asian Spice Blend
2 leaves
makrut lime leaves
1 clove
garlic
1 tin
coconut milk
1
tomato
1
cucumber
½
lemon
1 bag
mixed salad leaves
1 packet
crushed peanuts
(Contains Peanut; May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
Not included in your delivery
olive oil
½ tbs
plain flour (or gluten-free plain flour)
(Contains Gluten;)
½ tbs
soy sauce
(Contains Gluten, Soy;)
½ tbs
brown sugar
Nutritional Values
Utensils
Instructions
Preheat the oven to 220°C/200°C fan-forced. Cut the sweet potato (unpeeled) into 1cm chunks. Place the sweet potato and sesame seeds on an oven tray lined with baking paper, drizzle with olive oil and season with salt and pepper. Roast until tender, 20-25 minutes. TIP: Cut the sweet potato to size so it cooks in time.
While the sweet potato is roasting, combine the plain flour and 1/2 the Southeast Asian spice blend in a bowl. Add a drizzle of olive oil, then season with salt and pepper. Add the chicken breast and toss to coat. De-stem and very finely slice the makrut lime leaves. Finely chop the garlic.
Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Cook the chicken until browned, 2 minutes each side. Transfer to a second oven tray lined with baking paper and bake until cooked through, 6-10 minutes (depending on thickness). Set aside to rest.
Return the frying pan to a medium heat with a drizzle of olive oil (no need to wash out the pan!). Add the garlic, lime leaves and remaining Southeast Asian spice blend and cook until fragrant, 1 minute. Add the coconut milk, soy sauce and brown sugar. Bring to the boil and stir to combine. Simmer until thickened slightly, 3-4 minutes. Remove from the heat. TIP: Add any chicken resting juices to the sauce for extra flavour!
Roughly chop the tomato. Thinly slice the cucumber into half-moons. Slice the lemon into wedges. In a medium bowl, combine the tomato, cucumber and mixed salad leaves. Just before serving, drizzle with a little olive oil and a squeeze of lemon juice and toss to coat.
Slice the chicken. Divide the salad, sesame sweet potato and chicken between plates. Drizzle with the coconut dressing. Garnish the salad with the crushed peanuts. Serve with the remaining lemon wedges.
