Southeast Asian Chicken Salad
with Sesame Sweet Potato, Coconut Dressing & Peanuts
Bursting with creamy coconut, zesty ginger and lemongrass, and fragrant sesame, this succulent chicken dish will transport you from your kitchen to the tropics.
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 packet
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 clove
garlic
1 packet
Ginger Lemongrass Paste
1 tin
coconut milk
1 punnet
Snacking Tomatoes
1 bag
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. )
1 sachet
Southeast Asian Spice Blend
Not included in your delivery
1
olive oil
½ tbs
brown sugar
1 drizzle
white wine vinegar
½ tbs
plain flour (or gluten-free plain flour)
(Contains Gluten;)
½ tbs
soy sauce (or gluten-free tamari soy sauce)
(Contains Soy, Gluten;)
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into bite-sized chunks. • Place sweet potato and sesame seeds on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the sweet potato between two trays.
• Meanwhile, combine the plain flour, 1/2 the Southeast Asian spice blend and a drizzle of olive oil in a medium bowl. Season, then add chicken breast, turning to coat. Set aside. • Finely chop garlic.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken until browned, 2 minutes each side. • Transfer seared chicken to a second lined oven tray. Bake until cooked through, 8-12 minutes (depending on thickness). • Remove from oven, then set aside to rest.
TIP: Chicken is cooked through when it's no longer pink inside.
• Wipe out frying pan, then return to medium heat with a drizzle of olive oil. Cook garlic, ginger lemongrass paste and remaining Southeast Asian spice blend, stirring, until fragrant, 1 minute. • Add coconut milk, the soy sauce and the brown sugar. Bring to the boil, then stir to combine. • Simmer until well combined and thickened slightly, 2-4 minutes. Remove from heat.
TIP: For extra flavour, add any chicken resting juices to the sauce!
• Meanwhile, halve cherry tomatoes. • Place cherry tomatoes and salad leaves in a second medium bowl. • Drizzle with olive oil and white wine vinegar. Season, then toss to coat.
• Slice Southeast-Asian spiced chicken. • Divide salad and sesame sweet potato between plates. Top with chicken. • Drizzle over coconut dressing. Garnish with crushed peanuts to serve. Enjoy!
