Soy-Ginger Glazed Chicken
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Soy-Ginger Glazed Chicken

Soy-Ginger Glazed Chicken

with Creamy Roast Veggie Toss

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.

Tags:
Over 30g protein
Calorie Smart
Allergens:
Gluten
Soy
Egg

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
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

2

potato

1

carrot

1

beetroot

1

red onion

1 clove

garlic

1 packet

ginger paste

1 packet

chicken breast

1 packet

baby spinach leaves

1 packet

mayonnaise

(Contains Egg;)

Not included in your delivery

olive oil

1 tbs

soy sauce

(Contains Gluten, Soy;)

½ tbs

brown sugar

drizzle

white wine vinegar

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Nutritional Values

Energy (kJ)2041 kJ
Calories488 kcal
Fat14.2 g
of which saturates1.7 g
Carbohydrate43 g
of which sugars24.1 g
Dietary Fibre12.9 g
Protein46.1 g
Sodium701 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 potato, carrot and beetroot into bite-sized chunks. • Cut red onion into wedges. • Place veggies 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 veggies between two trays.

2
2

• Meanwhile, finely chop garlic. • In a small bowl, combine ginger paste, garlic, the soy sauce, brown sugar and a drizzle of white wine vinegar.

3
3

• Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. Season. • When the veggies have 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken steaks, until cooked through (when no longer pink inside), 3-6 minutes each side.

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

• In a medium bowl, combine baby spinach leaves, roasted veggies and mayonnaise. 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!