Soy & Ginger Chicken
with Roast Veggie Salad
Take chicken to the next level with a simple-but-super soy-ginger style marinade. Serve with a warm roast veggie salad and you have yourself a lovely low carb dish!
The quantities provided above are averages only.
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
potato
1
carrot
1
brown onion
1 clove
garlic
1 packet
ginger paste
1 packet
chicken breast
1 bag
baby spinach leaves
1 packet
mayonnaise
(Contains Egg;)
Not included in your delivery
olive oil
1 tbs
soy sauce (or gluten-free tamari soy sauce)
(Contains Soy, Gluten;)
½ tbs
brown sugar
drizzle
white wine vinegar
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato and carrot into bite-sized chunks. Cut brown onion into wedges. Place veggies on a lined oven tray. • Drizzle with olive oil, season with salt and pepper and toss to coat. • Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays.
• Meanwhile, finely chop garlic. • In a small bowl, combine ginger paste, garlic, the soy sauce, the brown sugar and a drizzle of the white wine vinegar.
• When the veggies have 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Place our hand flat on top of chicken breast and slice through horizontally to make two thin steaks. Season. • When oil is hot, cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded).
• Remove pan from heat. • Add soy-ginger mixture, carefully turning chicken, until well coated.
TIP: The residual heat in the pan will cook the sauce!
• Add baby spinach leaves and mayonnaise to the tray of roast veggies. Toss to combine. Season to taste.
TIP: Toss the veggies on the oven tray to save on washing up!
• Divide the soy and ginger chicken and roast veggie salad between plates. • Spoon any remaining pan juices over the chicken to serve. Enjoy!