HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSoutheast Asian Spiced Chicken
Southeast Asian Spiced Chicken

Southeast Asian Spiced Chicken

with Salad & Coconut Dressing

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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.


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Preparation Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount


sweet potato

1 sachet

sesame seeds

(ContainsSesameMay be present Tree Nuts, Gluten, Milk, Peanuts, Soy)

1 packet

chicken breast

1 sachet

Southeast Asian Spice Blend

2 leaves

makrut lime leaves

1 clove


1 tin

coconut milk







1 bag

mixed salad leaves

1 packet

crushed peanuts

(ContainsPeanutsMay be present Tree Nuts, Gluten, Milk, Soy, Sesame)

Not included in your delivery

olive oil

½ tbs

plain flour (or gluten-free plain flour)


½ tbs

soy sauce

(ContainsGluten, Soy)

½ tbs

brown sugar

(May be present Tree Nuts, Gluten, Milk, Peanuts, Soy, Sesame)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3099 kJ
Fat39.7 g
of which saturates14.9 g
Carbohydrate41.7 g
of which sugars20.1 g
Dietary Fibre0 g
Protein45 g
Cholesterol0 mg
Sodium628 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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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.