with Japanese-Style Salad & Peanuts
Not only is this Japanese-inspired dish packed with veggies, it's full of flavour - from the umami and zingy coating on the chicken, to the fragrant mixed sesame seeds on the fries, every morsel is super moreish. The kids can help you whip this one up, too. *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.* *Farmers across Australia are still experiencing the impacts of the recent heavy rains. This is affecting our supply of fresh veggies and as such, you may notice some changes to your ingredients. Don’t worry, your recipe will be just as delicious!*
Allergens
Utensils
Tags
Olive oil
Potato
2
Mixed sesame seeds
1 packet
Miso paste
0.5 packet
Ginger paste
1 packet
Brown sugar
1 tbs
Rice wine vinegar
2 tsp
Water
1 tbs
Tomato
1
Carrot
1
Coriander
1 g
Chicken thigh
1 packet
Mixed salad leaves
1 bag
Roasted peanuts
1 packet
Japanese dressing
1 packet
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into fries. • Place fries on a lined oven tray. Drizzle with olive oil, sprinkle with mixed sesame seeds and season with salt. Toss to coat. • Bake until tender, 20-25 minutes. Little cooks: Help season the fries and sprinkle the sesame seeds on top! TIP: If your oven tray is crowded, divide the fries between two trays.
• Meanwhile, combine miso paste (see ingredients), ginger paste, the brown sugar, the rice wine vinegar and the water in a small bowl. Set aside. Little cooks: Take the lead and help combine the ingredients for the marinade!
• Roughly chop tomato. Grate the carrot. Roughly chop coriander. Set aside. Little cooks: Older kids, help grate the carrot under adult supervision!
• When the fries have 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook chicken thigh, turning occasionally, until cooked through, 10-14 minutes (cook in batches if your pan is getting crowded). • In the last 1-2 minutes of cook time, add miso mixture, turning chicken to coat. TIP: Chicken is cooked through when it's no longer pink inside.
• While the chicken is cooking, combine mixed salad leaves, tomato, carrot and coriander in a medium bowl. Add Japanese dressing. • Toss to coat.
• Divide miso-ginger chicken, sesame fries and Japanese-style salad between plates. Enjoy!
2347
kJ
Energy (kJ)
22.5
g
Fat
3.6
g
of which saturates
39
g
Carbohydrate
15.2
g
of which sugars
10.6
g
Dietary Fibre
46.8
g
Protein
748
mg
Sodium
