Teriyaki Chicken & Sesame Pumpkin Wedges
with Radish Salad
What’s an instant way to bring bold flavours to chicken steaks? Add this sweet 'n' salty teriyaki glaze. Teamed with roasted sesame pumpkin and a crisp salad, this meal will make your tastebuds sing!
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
Keep an eye out... Due to recent sourcing challenges, we’ve replaced pumpkin with potato and carrot, which may be a little different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
1 sachet
mixed sesame seeds
(Contains Sesame; )
1 packet
teriyaki sauce
(Contains Gluten, Sesame, Soy; )
1 packet
chicken breast
1
cucumber
1
potato
2
radish
1 bag
Mixed Salad Leaves
1
carrot
Not included in your delivery
olive oil
1 tbs
brown sugar
2 tsp
vinegar (rice wine or white wine)
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato and carrot into bite-sized chunks. Place veggies on a lined oven tray. Drizzle with olive oil, sprinkle over mixed sesame seeds and season with salt and pepper. • Toss to coat, spread out evenly, then roast until tender, 20-25 minutes.
Little cooks: Kids can help sprinkle over the mixed sesame seeds.
• Meanwhile, thinly slice pear (see ingredients) and cucumber. • In a medium bowl, add mixed salad leaves, pear, cucumber and a drizzle of vinegar and olive oil. Season to taste. Set aside. • In a small bowl, combine teriyaki sauce, the brown sugar and rice wine vinegar. Set aside.
Little cooks: Kids can take charge by combining the ingredients for the sauce!
• When the veggies have 10 minutes remaining, place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. Season with salt and pepper. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook chicken until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). • Remove frying pan from heat, then add teriyaki sauce mixture and turn chicken to coat until glaze has reduced slightly. Transfer to a plate and allow to rest for 5 minutes.
• Toss cucumber and pear salad to combine. Slice seared chicken. • Divide sesame-roasted kumara, cucumber and pear salad and chicken between plates. • Spoon remaining teriyaki glaze over chicken to serve. Enjoy!
Little cooks: Kids can add the finishing touch by spooning over the teriyaki sauce!