Sweet & Sticky Plum Chicken
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Sweet & Sticky Plum Chicken

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.

This recipe is under 550kcal per serving.

Tags:
Climate Superstar
•Calorie Smart
•Over 30g protein
Allergens:
Gluten
•Sesame
•Soy
•Wheat
•Almond

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 Time25 minutes
DifficultyEasy

Ingredients

Serving amount

1

red onion

1

carrot

1

sweet potato

1

tomato

1 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)

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Nutritional Values

Energy (kJ)2008 kJ
Calories480 kcal
Fat10.8 g
of which saturates1.8 g
Carbohydrate52 g
of which sugars18 g
Dietary Fibre10 g
Protein42.7 g
Sodium1060 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray
•Baking Paper
•Medium Non-Stick Pan
•Large Non-Stick Pan

Instructions

1
1

• Preheat oven to 220°C/200°C fan-forced. • Slice onion and tomato into wedges. • Cut carrot and sweet potato into bite-sized chunks.

2
2

• 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.

3
3

• Meanwhile, place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine sweet soy seasoning, chicken, a drizzle of olive oil and a pinch of salt and pepper.

4
4

• 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 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.

5
5

• 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.

6
6

• 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!