What are the main ingredients in Bertha’s Asian-style Chicken?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

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?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

Bertha’s Asian-style Chicken

Name: Bertha’s Asian-style Chicken
Prep time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel

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

with a sweet ponzu dressing & roasted carrots

Hands on Time: 30 - 45 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

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

Serves 1

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.

Carrot - 240g
Cashew Nuts - 10g
Bell Pepper - 1
Corn - 50g
Edamame Beans - 50g
Sweet Ponzu - 55ml
Fresh Coriander - 3g
Free-range Chicken Mini Fillets - 150g
Pineapple Fingers - 100g
Poppy Seeds - 5ml
Green Leaves - 20g

Download the Recipe

Serves 2

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.

Carrot - 480g
Cashew Nuts - 20g
Bell Pepper - 1
Corn - 100g
Edamame Beans - 100g
Sweet Ponzu - 110ml
Fresh Coriander - 5g
Free-range Chicken Mini Fillets - 300g
Pineapple Fingers - 200g
Poppy Seeds - 10ml
Green Leaves - 40g

Download the Recipe

Serves 3

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.

Carrot - 720g
Cashew Nuts - 30g
Bell Peppers - 2
Corn - 150g
Edamame Beans - 150g
Sweet Ponzu - 165ml
Fresh Coriander - 8g
Free-range Chicken Mini Fillets - 450g
Pineapple Fingers - 300g
Poppy Seeds - 15ml
Green Leaves - 60g

Download the Recipe

Serves 4

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.