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.
Thai Chicken & Butternut
Thai Chicken & Butternut
with almonds & a fresh green salad
Hands on Time: 30 - 45 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Almonds
- Butternut
- Chicken
- Free-range Chicken Pieces
- Fresh Ginger
- Garlic Clove
- Garlic Cloves
- Green Leaves
- Onion
- Onions
- Sliced Pickled Jalapeños
- Spring Onion
- Spring Onions
- Sweet Thai Sauce
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
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.
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, Free-range Chicken Pieces, Fresh Ginger, Garlic Clove, Garlic Cloves, Green Leaves, Onion, Onions, Sliced Pickled Jalapeños, Spring Onion, Spring Onions, 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?
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. 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. 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.
What should be prepared from my kitchen to make Thai Chicken & Butternut?
Almonds, Butternut, Chicken, Free-range Chicken Pieces, Fresh Ginger, Garlic Clove, Garlic Cloves, Green Leaves, Onion, Onions, Sliced Pickled Jalapeños, Spring Onion, Spring Onions, Sweet Thai Sauce
How many calories does Thai Chicken & Butternut have?
943 calories
How much fat content does Thai Chicken & Butternut have?
grams
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