eCook Meal
Thai Chicken & Butternut
with almonds & a fresh green salad
A Thai dish you have to try! On a bed of oven roasted butternut and onion wedges lie golden chicken pieces, coated in a flavourful, fragrant, sweet Thai sauce – imagine notes of sweet chilli sauce, tomato salsa, peanut butter, lemon juice, and soy sauce. Sided with a nutty green salad for freshness and jalapeños for a kick.
Serving guide
Choose your portion size.
ROASTED VEG
Preheat the oven to 200°C. Spread the Butternut pieces and the onion wedges on a roasting tray. Pat the chicken dry with paper towel. Place the chicken pieces on top of the veg. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
TOASTED Almonds
Place the chopped Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
NUTTY SALAD
In a salad bowl, toss together the rinsed leaves, the toasted Almonds, the spring onion greens, a drizzle of olive oil, and seasoning. Set aside.
AROMATIC THAI SAUCE
Return the pan to medium heat with a drizzle of oil. When hot, fry the grated Garlic & ginger and the spring onion whites until fragrant, 2-3 minutes. Mix in 50ml of water and the sweet Thai sauce. Simmer until thickening, 3-4 minutes. Loosen with water if it's too thick.
TIME TO DIG IN
Serve up the roasted Chicken and veg. Drizzle the sauce over the chicken and side with the green salad. Garnish with the chopped jalapeños.
ROASTED VEG
Preheat the oven to 200°C. Spread the Butternut pieces and the onion wedges on a roasting tray. Pat the chicken dry with paper towel. Place the chicken pieces on top of the veg. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
TOASTED Almonds
Place the chopped Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
NUTTY SALAD
In a salad bowl, toss together the rinsed leaves, the toasted Almonds, the spring onion greens, a drizzle of olive oil, and seasoning. Set aside.
AROMATIC THAI SAUCE
Return the pan to medium heat with a drizzle of oil. When hot, fry the grated Garlic & ginger and the spring onion whites until fragrant, 2-3 minutes. Mix in 100ml of water and the sweet Thai sauce. Simmer until thickening, 3-4 minutes. Loosen with water if it's too thick.
TIME TO DIG IN
Serve up the roasted Chicken and veg. Drizzle the sauce over the chicken and side with the green salad. Garnish with the chopped jalapeños.
ROASTED VEG
Preheat the oven to 200°C. Spread the Butternut pieces and the onion wedges on a roasting tray. Pat the chicken dry with paper towel. Place the chicken pieces on top of the veg. Coat in oil and season. Roast in the hot oven until golden, 35-40 minutes (shifting halfway).
TOASTED Almonds
Place the chopped Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
NUTTY SALAD
In a salad bowl, toss together the rinsed leaves, the toasted Almonds, the spring onion greens, a drizzle of olive oil, and seasoning. Set aside.
AROMATIC THAI SAUCE
Return the pan to medium heat with a drizzle of oil. When hot, fry the grated Garlic & ginger and the spring onion whites until fragrant, 2-3 minutes. Mix in 150ml of water and the sweet Thai sauce. Simmer until thickening, 4-5 minutes. Loosen with water if it's too thick.
TIME TO DIG IN
Serve up the roasted Chicken and veg. Drizzle the sauce over the chicken and side with the green salad. Garnish with the chopped jalapeños.
ROASTED VEG
Preheat the oven to 200°C. Spread the Butternut pieces and the onion wedges on a roasting tray. Pat the chicken dry with paper towel. Place the chicken pieces on top of the veg. Coat in oil and season. Roast in the hot oven until golden, 35-40 minutes (shifting halfway).
TOASTED Almonds
Place the chopped Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
NUTTY SALAD
In a salad bowl, toss together the rinsed leaves, the toasted Almonds, the spring onion greens, a drizzle of olive oil, and seasoning. Set aside.
AROMATIC THAI SAUCE
Return the pan to medium heat with a drizzle of oil. When hot, fry the grated Garlic & ginger and the spring onion whites until fragrant, 2-3 minutes. Mix in 200ml of water and the sweet Thai sauce. Simmer until thickening, 4-5 minutes. Loosen with water if it's too thick.
TIME TO DIG IN
Serve up the roasted Chicken and veg. Drizzle the sauce over the chicken and side with the green salad. Garnish with the chopped jalapeños.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R111.24
for 4 servings · R27.81 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Almonds needs 40 gEveryday Raw Almonds 1 kg 1 kg at R231.99 · 4% of packR9.28
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Sliced Pickled Jalapeños needs 40 gSliced Pickled Jalapeños 400 g 400 g at R59.99 · 10% of packR6.00
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Free-range Chicken Pieces needs 8Free Range Chicken Wing Tips R19.99 · whole pack (size can't be divided)R19.99
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Fresh Ginger needs 40 gSoya Ginger Chicken Booster Bowl™ 350 g 350 g at R99.99 · 11% of packR11.43
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Spring Onions needs 2Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
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Butternut needs 1 kgButternut 3 kg 3 kg at R45.00 · 33% of packR15.00
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Onions needs 2Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
Not in the Woolies basket — source these elsewhere:
- Sweet Thai Sauce
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Thai Chicken & Butternut?
The preparation time for Thai Chicken & Butternut with almonds & a fresh green salad is between 30 and 45 minutes.
What is the total time required to make Thai Chicken & Butternut with almonds & a fresh green salad?
The total time required to make Thai Chicken & Butternut with almonds & a fresh green salad is between 45 and 60 minutes.
How many servings does Thai Chicken & Butternut provide?
4 servings
What are the main ingredients in Thai Chicken & Butternut?
Almonds, Butternut, Chicken, Garlic, Ginger, Green Leaves, Onion, Pickled Jalapeño, Spring Onion, Sweet Thai Sauce
What is the nutritional information of Thai Chicken & Butternut?
Calories: 943, Carbs: 51 grams, Fat: grams, Protein: 66.4 grams, Sugar: 16.8 grams, Salt: 1177 grams
How do I prepare Thai Chicken & Butternut?
NUTTY SALAD: In a salad bowl, toss together the rinsed leaves, the toasted almonds, the spring onion greens, a drizzle of olive oil, and seasoning. Set aside. ROASTED VEG: Preheat the oven to 200°C. Spread the butternut pieces and the onion wedges on a roasting tray. Pat the chicken dry with paper towel. Place the chicken pieces on top of the veg. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). TOASTED ALMONDS: Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. AROMATIC THAI SAUCE: Return the pan to medium heat with a drizzle of oil. When hot, fry the grated garlic & ginger and the spring onion whites until fragrant, 2-3 minutes. Mix in 100ml of water and the sweet Thai sauce. Simmer until thickening, 3-4 minutes. Loosen with water if it's too thick. TIME TO DIG IN: Serve up the roasted chicken and veg. Drizzle the sauce over the chicken and side with the green salad. Garnish with the chopped jalapeños.
What should be prepared from my kitchen to make Thai Chicken & Butternut?
Almonds, Butternut, Chicken, Garlic, Ginger, Green Leaves, Onion, Pickled Jalapeño, Spring Onion, Sweet Thai Sauce
How many calories does Thai Chicken & Butternut have?
943 calories
How much fat content does Thai Chicken & Butternut have?
grams