Double Miso-Ginger Chicken & Peanut Salad
with Sesame Fries
Amp up the flavour to ten by glazing tender chicken in a miso and ginger sauce. Push the crunch factor to the top with a peanut cucumber salad and sesame seeds on the oven-baked fries. This dish has successfully maxed out its flavour!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
2
potato
1 sachet
mixed sesame seeds
(Contains Sesame; )
1
cucumber
1
tomato
1
avocado
½ packet
miso paste
(Contains Gluten, Soy; )
1 packet
ginger paste
2 packet
chicken breast
1 bag
Mixed Salad Leaves
1 packet
Granulated Peanuts
(Contains Peanut; May be present Gluten, Tree Nuts, Sesame, Milk, Soy. )
1 packet
sesame dressing
(Contains Egg, Gluten, Sesame, Soy; May be present Milk, Fish, Almond, Cashew. )
Not included in your delivery
olive oil
1 tbs
brown sugar
2 tsp
vinegar (rice wine or white wine)
1 tbs
water
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into fries, then place on a lined oven tray. Drizzle with olive oil, season with salt, sprinkle over mixed sesame seeds and toss to coat. • Spread out evenly, then bake until tender, 20-25 minutes.
Little cooks: Kids can help sprinkle over the sesame seeds.
• Meanwhile, thinly slice cucumber. Roughly chop tomato. Slice avocado in half, scoop out flesh and roughly chop.
• In a large bowl, combine miso paste (see ingredients), ginger paste, the brown sugar, vinegar and the water. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • Add chicken to the miso mixture and turn to coat.
Little cooks: Kids can help combine the ingredients for the miso mixture.
• When the fries 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).
TIP: The chicken is cooked through when it's no longer pink inside.
• In a medium bowl, combine mixed salad leaves, tomato, avocado, cucumber and granulated peanuts. • Add sesame dressing and toss to coat.
• Divide miso-ginger chicken, peanut salad and sesame fries between plates to serve. Enjoy!