Soy & Ginger Chicken
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Soy & Ginger Chicken

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!

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Unfortunately, this week’s potato was in short supply, so some customers will receive sweet potato instead. Don’t worry, the recipe will be just as delicious, just be sure to follow your recipe card!

Tags:
Under 650kcal
Under 40g carbs
Allergens:
Egg
Soy
Gluten

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.

Preparation Time35 minutes
DifficultyEasy

Ingredients

Serving amount

2

potatoes

1

carrot

1 clove

garlic

1 packet

ginger paste

1 packet

chicken breast

1 bag

baby spinach leaves

1 packet

mayonnaise

(Contains Egg;)

1

brown onion

Not included in your delivery

olive oil

½ tbs

brown sugar

1 drizzle

white wine vinegar

1 tbs

soy sauce (or gluten-free tamari soy sauce)

(Contains Soy, Gluten;)

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Nutritional Values

Energy (kJ)1950 kJ
Fat16.4 g
of which saturates2.3 g
Carbohydrate36.7 g
of which sugars17.9 g
Dietary Fibre10.6 g
Protein41.8 g
Sodium678 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Tray
Baking Paper
Large Non-Stick Pan

Instructions

1
1

• Preheat oven to 240°C/220°C fan-forced. • Cut sweet 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.

2
2

• 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.

3
3

• When the veggies have 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. Pat barramundi dry with paper towel and season both sides. • When oil is hot, cook barramundi, skin-side down first, until just cooked through, 5-6 minutes each side (depending on thickness).

TIP: Patting the skin dry helps it crisp up in the pan!

4
4

• 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!

5
5

• 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!

6
6

• Divide the soy and ginger chicken and roast veggie salad between plates. • Spoon any remaining pan juices over the chicken to serve. Enjoy!