Southeast Asian Spiced Chicken
with Sesame Sweet Potato, Thai Salad & Coconut Dressing
With creamy coconut, zesty makrut lime, and fragrant sesame, this succulent chicken dish will transport you from your kitchen to the tropics.
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
sweet potato
1 packet
sesame seeds
(Contains Sesame; May be present: Gluten, Milk, Peanut, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut. )
1 packet
chicken breast
1 clove
garlic
1 packet
Lemongrass & Makrut Lime Stir-Fry Paste
1 tin
coconut milk
1 punnet
cherry tomatoes
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. )
1 sachet
Southeast Asian Spice Blend
Not included in your delivery
1
olive oil
½ tbs
brown sugar
½ tbs
plain flour (or gluten-free plain flour)
(Contains Gluten;)
½ tbs
soy sauce (or gluten-free tamari soy sauce)
(Contains Soy, Gluten;)
Nutritional Values
Utensils
Instructions
Preheat the oven to 240°C/220°C fan-forced. Cut the sweet potato into bite-sized chunks. Place the sweet potato and sesame seeds on a lined oven tray. 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 potatoes are roasting, place the chicken breast, plain flour and 1/2 the Southeast Asian spice blend in a bowl. Drizzle with olive oil, season, then toss to coat. Finely chop the garlic and set aside.
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 lined oven tray and bake until cooked through, 6-10 minutes (depending on size of fillet). Remove from the oven and set aside to rest.
TIP: Chicken is cooked through when it's no longer pink inside.
Return the frying pan to a medium heat with a drizzle of olive oil (don't wash out the pan!). Add the garlic, lemongrass & makrut lime paste and remaining Southeast Asian spice blend. Cook until fragrant, 1 minute. Add the coconut milk, soy sauce and brown sugar. Bring to the boil, then stir to combine. Simmer until well combined and thickened slightly, 3-4 minutes. Remove from the heat.
TIP: Add any resting juices from the chicken to the sauce for extra flavour!
While the dressing is simmering, halve the cherry tomatoes. In a medium bowl, combine the cherry tomatoes and mixed salad leaves in a medium bowl. Drizzle with olive oil and white wine vinegar. Toss to coat, then season to taste.
Slice the Southeast Asian spiced chicken. Divide the Thai salad and sesame sweet potato between plates. Top with the chicken and a drizzle of coconut dressing. Sprinkle with the crushed peanuts to serve.