This fusion of flavours is truly a happy accident! With Southeast Asian chicken, soy-ginger roast potatoes and a bright apple slaw, you’ll be wanting to merge and mix cuisines all of the time!
We’ve replaced the potato in this recipe with sweet potato due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
This recipe is under 650kcal per serving.
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.
2
sweet potato
2 clove
garlic
1
carrot
1
apple
1 packet
ginger paste
1 sachet
Southeast Asian Spice Blend
1 packet
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
chicken breast
1 packet
shredded cabbage mix
1 packet
mayonnaise
(Contains Egg;)
olive oil
2 tsp
soy sauce
(Contains Gluten, Soy;)
drizzle
vinegar (balsamic or white wine)
1
egg
(Contains Egg;)
• Preheat oven to 240°C/220°C fan forced. • Cut sweet potato into chunks. • Place sweet potato, a drizzle of olive oil and a pinch of salt and pepper on a lined oven tray. • Toss to coat, then roast until tender, 20-25 minutes. TIP: If your oven tray is getting crowded, divide the sweet potato between two trays.
• While potato is baking, finely chop garlic. Grate carrot. Slice red apple into thin sticks. • In a small bowl, combine the soy sauce and a drizzle of vinegar. • Heat a large frying pan over medium-high heat with a drizzle of olive oil. Add garlic and ginger paste and cook, stirring, until fragrant, 1 minute. • Transfer to the bowl with soy sauce and stir to combine. Set aside. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • While potato is baking, finely chop garlic. Grate carrot. Slice red apple into thin sticks. • In a small bowl, combine the soy sauce and a drizzle of vinegar. • Heat a large frying pan over medium-high heat with a drizzle of olive oil. Add garlic and ginger paste and cook, stirring, until fragrant, 1 minute. • Transfer to the bowl with soy sauce and stir to combine. Set aside. • Place chicken breast between two sheets of baking paper. Pound chicken with a meat mallet or rolling pin until they are an even thickness, about 1cm.
• In a shallow bowl, combine the Southeast Asian spice blend, the salt and a good pinch of pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. Dip chicken into flour mixture to coat, then into egg, and finally in breadcrumbs. Set aside on a plate.
• When the potatoes have 10 minutes remaining, return the frying pan to a medium-high heat with a drizzle of olive oil. • Cook crumbed chicken in batches until golden and cooked through, 2-4 minutes each side. Transfer to a paper towel-lined plate.
• Meanwhile, in a medium bowl, combine a drizzle of vinegar, a pinch of salt and pepper and a drizzle of olive oil. • Add shredded cabbage mix, carrot and apple and toss to combine. To the roast potatoes, pour over the soy-ginger sauce and toss to combine on the oven tray.
• Slice the chicken. Divide the Southeast Asian chicken schnitzel, soy-ginger potatoes and apple slaw between plates. Serve with the mayonnaise. Enjoy!