Double Sweet & Sticky Plum Chicken
with Roast Veggie Salad & Flaked Almonds
A good way to enhance any dish, is by adding in a new condiment that you ordinarily never use. We've done the hard work for you, dousing crispy chicken with a sticky plum sauce. This one has the perfect sweetness to sourness ratio that will definitely become a new family favourite.
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
1
red onion
1
carrot
1
sweet potato
1
tomato
2 packet
chicken breast
1 sachet
sweet soy seasoning
(Contains Gluten, Sesame, Soy, Wheat;)
1 packet
plum sauce
(May be present: Egg, Milk, Cashew, Walnut, Almond, Macadamia. )
1 packet
baby spinach leaves
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
Not included in your delivery
olive oil
drizzle
vinegar (white wine or rice wine)
Nutritional Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. • Slice onion and tomato into wedges. • Cut carrot and sweet potato into bite-sized chunks.
• Place onion, carrot and sweet potato on a lined oven tray. • Drizzle with olive oil and season with salt and pepper. Spread out evenly, then roast until tender, 20-25 minutes. Allow to cool slightly.
TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • In a large bowl, combine sweet soy seasoning, chicken, a drizzle of olive oil and a pinch of salt and pepper.
• When the veggies have 10 minutes cook time remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook chicken, in batches, until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). • Add plum sauce, turning to coat, 1 minute.
TIP: The marinade will darken and caramelise, this adds to the flavour! TIP: The chicken is cooked through when it's no longer pink inside.
• When the veggies are done, add tomato, baby spinach leaves and a drizzle of vinegar and olive oil to the tray. Toss to coat. Season with salt and pepper.
• Slice chicken. • Divide roast veggie salad and sticky & salty plum chicken between plates. • Spoon over any remaining sauce from the pan. Top with flaked almonds to serve. Enjoy!