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.
Bertha’s Asian-style Chicken
Bertha’s 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 Mini Fillets
- Fresh Coriander
- Green Leaves
- Pineapple Fingers
- Poppy Seeds
- Sweet Ponzu
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
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 slices 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 until golden and cooked through, 1-2 minutes per side. Remove from the pan, season, and set aside.
PINEAPPLE & POPPY SALAD
Place a clean pan over high heat. When hot, fry the pineapple fingers 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 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 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 slices 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 until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan, season, and set aside.
PINEAPPLE & POPPY SALAD
Place a clean pan over high heat. When hot, fry the pineapple fingers 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 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 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 slices 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 until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan, season, and set aside.
PINEAPPLE & POPPY SALAD
Place a clean pan over high heat. When hot, fry the pineapple fingers 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 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 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 slices 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 until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan, season, and set aside.
PINEAPPLE & POPPY SALAD
Place a clean pan over high heat. When hot, fry the pineapple fingers 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 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 toasted cashew nuts.
Frequently Asked Questions
What is the preparation time for Bertha’s Asian-style Chicken?
The preparation time for Bertha’s Asian-style Chicken with a sweet ponzu dressing & roasted carrots is between 30 and 45 minutes.
What is the total time required to make Bertha’s Asian-style Chicken with a sweet ponzu dressing & roasted carrots?
The total time required to make Bertha’s Asian-style Chicken with a sweet ponzu dressing & roasted carrots is between 45 and 60 minutes.
How many servings does Bertha’s Asian-style Chicken provide?
4 servings
What are the main ingredients in Bertha’s Asian-style Chicken?
Bell Pepper, Bell Peppers, Carrot, Cashew Nuts, Chicken, Corn, Edamame Beans, Free-range Chicken Mini Fillets, Fresh Coriander, Green Leaves, Pineapple Fingers, Poppy Seeds, Sweet Ponzu
What is the nutritional information of Bertha’s Asian-style Chicken?
Calories: 827, Carbs: 77 grams, Fat: grams, Protein: 48.1 grams, Sugar: 40.2 grams, Salt: 692 grams
How do I prepare Bertha’s Asian-style Chicken?
LOOKING GOOD, CHEF!: Make a bed of the mixed veg and 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 toasted cashew nuts. PINEAPPLE & POPPY SALAD: Place a clean pan over high heat. When hot, fry the pineapple fingers 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. 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 until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan, season, 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. PLUMP THE EDAMAME: Boil the kettle. Submerge the edamame beans in salted boiling water until plumped up, 3-4 minutes. Drain and set aside. CORN & PEPS: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the pepper slices and the corn until charred, 3-4 minutes (shifting occasionally). Season, remove from the pan, and set aside. 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. 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).
What should be prepared from my kitchen to make Bertha’s Asian-style Chicken?
Bell Pepper, Bell Peppers, Carrot, Cashew Nuts, Chicken, Corn, Edamame Beans, Free-range Chicken Mini Fillets, Fresh Coriander, Green Leaves, Pineapple Fingers, Poppy Seeds, Sweet Ponzu
How many calories does Bertha’s Asian-style Chicken have?
827 calories
How much fat content does Bertha’s Asian-style Chicken have?
grams
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