This is a special one, Chef! Golden-roasted carrots, charred corn & peppers form a vibrant bed of veggies for succulent chicken fillet pieces. On the side, a refreshing salad featuring charred pineapple, blanched edamame, and poppy seeds adds a tropical twist. Drizzled with a sweet ponzu dressing, and garnished with coriander & toasted cashews.
Asian-style Chicken
Asian-style Chicken
with a sweet ponzu dressing & roasted carrots
Hands on Time: 30 - 45 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Bell Pepper
- Bell Peppers
- Carrot
- Cashew Nuts
- Chicken
- Corn
- Edamame Beans
- Free-range Chicken Breast
- Free-range Chicken Breasts
- Fresh Coriander
- Green Leaves
- Poppy Seeds
- Sweet Ponzu
- Tinned Pineapple Rings
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
ROAST CARROTS
Preheat the oven to 200°C. Spread the Carrot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
NUTTY & GOLDEN
Place the chopped cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
Corn & PEPS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the pepper strips and the Corn until charred, 3-4 minutes (shifting occasionally). Season, remove from the pan, and set aside.
PLUMP THE EDAMAME
Boil the kettle. Submerge the edamame beans in salted boiling water until plumped up, 3-4 minutes. Drain and set aside.
PERFECT PONZU
In a small bowl, combine the sweet ponzu with ½ the chopped coriander, a drizzle of oil, and seasoning. Set aside.
FRY THE Chicken
Return the pan to medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan and rest for 5 minutes. Slice, season, and cover.
PINEAPPLE & POPPY SALAD
Place a clean pan over high heat. When hot, fry the pineapple until charred, 2-3 minutes per side. Remove from the pan, cut into bite-sized pieces, and place in a bowl. Toss with the poppy seeds, the blanched edamame beans, the shredded leaves, a drizzle of olive oil, and seasoning. Set aside.
LOOKING GOOD, CHEF!
Make a bed of the mixed veg and the roasted Carrot pieces. Top with the golden Chicken mini fillets and serve the charred pineapple & poppy seed salad on the side. Drizzle over the sweet ponzu dressing. Garnish with the remaining coriander and the toasted cashew nuts.
ROAST CARROTS
Preheat the oven to 200°C. Spread the Carrot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
NUTTY & GOLDEN
Place the chopped cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
Corn & PEPS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the pepper strips and the Corn until charred, 3-4 minutes (shifting occasionally). Season, remove from the pan, and set aside.
PLUMP THE EDAMAME
Boil the kettle. Submerge the edamame beans in salted boiling water until plumped up, 3-4 minutes. Drain and set aside.
PERFECT PONZU
In a small bowl, combine the sweet ponzu with ½ the chopped coriander, a drizzle of oil, and seasoning. Set aside.
FRY THE Chicken
Return the pan to medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan and rest for 5 minutes. Slice, season, and cover.
PINEAPPLE & POPPY SALAD
Place a clean pan over high heat. When hot, fry the pineapple until charred, 2-3 minutes per side. Remove from the pan, cut into bite-sized pieces, and place in a bowl. Toss with the poppy seeds, the blanched edamame beans, the shredded leaves, a drizzle of olive oil, and seasoning. Set aside.
LOOKING GOOD, CHEF!
Make a bed of the mixed veg and the roasted Carrot pieces. Top with the golden Chicken mini fillets and serve the charred pineapple & poppy seed salad on the side. Drizzle over the sweet ponzu dressing. Garnish with the remaining coriander and the toasted cashew nuts.
ROAST CARROTS
Preheat the oven to 200°C. Spread the Carrot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
NUTTY & GOLDEN
Place the chopped cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
Corn & PEPS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the pepper strips and the Corn until charred, 4-6 minutes (shifting occasionally). Season, remove from the pan, and set aside.
PLUMP THE EDAMAME
Boil the kettle. Submerge the edamame beans in salted boiling water until plumped up, 3-4 minutes. Drain and set aside.
PERFECT PONZU
In a small bowl, combine the sweet ponzu with ½ the chopped coriander, a drizzle of oil, and seasoning. Set aside.
FRY THE Chicken
Return the pan to medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan and rest for 5 minutes. Slice, season, and cover.
PINEAPPLE & POPPY SALAD
Place a clean pan over high heat. When hot, fry the pineapple until charred, 2-3 minutes per side. Remove from the pan, cut into bite-sized pieces, and place in a bowl. Toss with the poppy seeds, the blanched edamame beans, the shredded leaves, a drizzle of olive oil, and seasoning. Set aside.
LOOKING GOOD, CHEF!
Make a bed of the mixed veg and the roasted Carrot pieces. Top with the golden Chicken mini fillets and serve the charred pineapple & poppy seed salad on the side. Drizzle over the sweet ponzu dressing. Garnish with the remaining coriander and the toasted cashew nuts.
ROAST CARROTS
Preheat the oven to 200°C. Spread the Carrot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
NUTTY & GOLDEN
Place the chopped cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
Corn & PEPS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the pepper strips and the Corn until charred, 4-6 minutes (shifting occasionally). Season, remove from the pan, and set aside.
PLUMP THE EDAMAME
Boil the kettle. Submerge the edamame beans in salted boiling water until plumped up, 3-4 minutes. Drain and set aside.
PERFECT PONZU
In a small bowl, combine the sweet ponzu with ½ the chopped coriander, a drizzle of oil, and seasoning. Set aside.
FRY THE Chicken
Return the pan to medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan and rest for 5 minutes. Slice, season, and cover.
PINEAPPLE & POPPY SALAD
Place a clean pan over high heat. When hot, fry the pineapple until charred, 2-3 minutes per side. Remove from the pan, cut into bite-sized pieces, and place in a bowl. Toss with the poppy seeds, the blanched edamame beans, the shredded leaves, a drizzle of olive oil, and seasoning. Set aside.
LOOKING GOOD, CHEF!
Make a bed of the mixed veg and the roasted Carrot pieces. Top with the golden Chicken mini fillets and serve the charred pineapple & poppy seed salad on the side. Drizzle over the sweet ponzu dressing. Garnish with the remaining coriander and the toasted cashew nuts.
Frequently Asked Questions
What is the preparation time for Asian-style Chicken?
The preparation time for Asian-style Chicken with a sweet ponzu dressing & roasted carrots is between 30 and 45 minutes.
What is the total time required to make Asian-style Chicken with a sweet ponzu dressing & roasted carrots?
The total time required to make Asian-style Chicken with a sweet ponzu dressing & roasted carrots is between 45 and 60 minutes.
How many servings does Asian-style Chicken provide?
4 servings
What are the main ingredients in Asian-style Chicken?
Bell Pepper, Bell Peppers, Carrot, Cashew Nuts, Chicken, Corn, Edamame Beans, Free-range Chicken Breast, Free-range Chicken Breasts, Fresh Coriander, Green Leaves, Poppy Seeds, Sweet Ponzu, Tinned Pineapple Rings
What is the nutritional information of Asian-style Chicken?
Calories: 856, Carbs: 84 grams, Fat: grams, Protein: 50 grams, Sugar: 46.7 grams, Salt: 693 grams
How do I prepare Asian-style Chicken?
LOOKING GOOD, CHEF!: Make a bed of the mixed veg and the roasted carrot pieces. Top with the golden chicken mini fillets and serve the charred pineapple & poppy seed salad on the side. Drizzle over the sweet ponzu dressing. Garnish with the remaining coriander and the toasted cashew nuts. PINEAPPLE & POPPY SALAD: Place a clean pan over high heat. When hot, fry the pineapple until charred, 2-3 minutes per side. Remove from the pan, cut into bite-sized pieces, and place in a bowl. Toss with the poppy seeds, the blanched edamame beans, the shredded leaves, a drizzle of olive oil, and seasoning. Set aside. PLUMP THE EDAMAME: Boil the kettle. Submerge the edamame beans in salted boiling water until plumped up, 3-4 minutes. Drain and set aside. ROAST CARROTS: Preheat the oven to 200°C. Spread the carrot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). NUTTY & GOLDEN: Place the chopped cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. CORN & PEPS: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the pepper strips and the corn until charred, 3-4 minutes (shifting occasionally). Season, remove from the pan, and set aside. PERFECT PONZU: In a small bowl, combine the sweet ponzu with ½ the chopped coriander, a drizzle of oil, and seasoning. Set aside. FRY THE CHICKEN: Return the pan to medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan and rest for 5 minutes. Slice, season, and cover.
What should be prepared from my kitchen to make Asian-style Chicken?
Bell Pepper, Bell Peppers, Carrot, Cashew Nuts, Chicken, Corn, Edamame Beans, Free-range Chicken Breast, Free-range Chicken Breasts, Fresh Coriander, Green Leaves, Poppy Seeds, Sweet Ponzu, Tinned Pineapple Rings
How many calories does Asian-style Chicken have?
856 calories
How much fat content does Asian-style Chicken have?
grams
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