Southeast Asian Spiced Chicken
with Thai Salad & Coconut Dressing
This heavenly chicken with coconut dressing will allow you to recreate an idyllic, balmy evening in the heart of Southeast Asia. We’ve used aromatic makrut lime leaves to conjure up a perfectly fragrant dish - you’ll be transported from your kitchen to the tropics with their zesty flavour and fresh aroma.
The quantities provided above are averages only.
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
2 unit
sweet potato
1 sachet
sesame seeds
(Contains Sesame; May be present: Gluten, Milk, Peanut, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut. )
1 sachet
Southeast Asian Spice Blend
1 packet
chicken breast
1 clove
garlic
1 tin
coconut milk
½ packet
fish sauce & rice vinegar mix
(Contains Fish;)
1 unit
tomato
1 unit
cucumber
½ unit
lemon
1 bag
mixed salad leaves
1 packet
crushed peanuts
(Contains Peanut; May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
Not included in your delivery
olive oil
2 tsp
plain flour
(Contains Gluten, Wheat;)
2 tsp
soy sauce
(Contains Gluten, Soy;)
2 tsp
brown sugar
Nutritional Values
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Cut the sweet potato (unpeeled) into 1cm chunks. Place the sweet potato and sesame seeds on an oven tray lined with baking paper, drizzle with olive oil and season with salt and pepper. Roast until tender, 20-25 minutes. TIP: Cut the sweet potato to the correct size so it cooks in the allocated time.
While the sweet potato is roasting, combine the flour, 1/2 the Southeast Asian spice blend, a drizzle of olive oil, and a pinch of salt and pepper in a large bowl. Add the chicken breast and toss to coat. Finely chop the garlic (or use a garlic press).
In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. Add the chicken and cook until browned, 2 minutes each side. Transfer the chicken to a second oven tray lined with baking paper and bake until cooked through, 6-10 minutes (depending on thickness). Set aside to rest.
TIP: Chicken is cooked through when it's no longer pink inside.
While the chicken is baking, return the frying pan to a medium heat with a drizzle of olive oil (no need to wash out the pan). Add the garlic and remaining Southeast Asian spice blend and cook until fragrant, 1 minute. Add the coconut milk, fish sauce & rice vinegar mix (see ingredients list), soy sauce and brown sugar. Bring to the boil and stir to combine. Simmer until thickened slightly, 3-4 minutes. Remove the pan from the heat and set aside. TIP: Add any resting juices from the chicken to the sauce for extra flavour!
Roughly chop the tomato. Thinly slice the cucumber into half-moons. Slice the lemon (see ingredients list) into wedges. In a medium bowl, combine the tomato, cucumber and mixed salad leaves. Add a drizzle of olive oil and a squeeze of lemon juice and toss to coat.
Thickly slice the chicken. Divide the salad and sesame sweet potato between plates. Divide the chicken and drizzle over the coconut dressing. Garnish the salad with the crushed peanuts. Serve with remaining lemon wedges.