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Honey Garlic Tossed Chicken

Name: Honey Garlic Tossed Chicken with Chopped Salad and Ranch Dressing
Total time: 30 min
Yield: 2
Cuisine: Canadian
Ingredients: 310 g Chicken Leg (Boneless); 1 tbsp Cornstarch; 6 g Garlic; 4 tsp Honey; 56 g Spring Mix; 3 tbsp Sour Cream; 2 tbsp Mayonnaise; 1 tbsp White Wine Vinegar; 66 g Mini Cucumber; 80 g Tomato; 7 g Dill; 2 tbsp Unsalted Butter*; 1 tbsp Oil*; ¼ tsp Salt*; ¼ Pepper*

with Chopped Salad and Ranch Dressing

4.0(1.6K)

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Calories

570 kcal

Protein

33g protein

Preparation Time

30 minutes

Difficulty

Medium

Allergens:

Sulphites
Milk
Egg
Mustard

Let's be honest, we all love sticky sweet sauces on crispy bits of chicken. A dusting of cornstarch and a pop in the oven gives chicken thighs a perfectly crisp exterior without all the fuss of deep frying. Ranch dressing and a crisp salad round out this meal that pays homage to wing night!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

serving amount

310 g

Chicken Leg (Boneless)

1 tbsp

Cornstarch

(Contains: Sulphites)

6 g

Garlic

4 tsp

Honey

56 g

Spring Mix

3 tbsp

Sour Cream

(Contains: Milk)

2 tbsp

Mayonnaise

(Contains: Sulphites, Egg, Mustard)

1 tbsp

White Wine Vinegar

(Contains: Sulphites)

66 g

Mini Cucumber

80 g

Tomato

7 g

Dill

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains: Milk)

1 tbsp

Oil*

¼ tsp

Salt*

Pepper*

Nutrition Values

Energy (kJ)2385 kJ

Calories570 kcal

Fat39 g

Saturated Fat14 g

Carbohydrate22 g

Sugar3 g

Dietary Fiber1 g

Protein33 g

Cholesterol200 mg

Sodium580 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Paper Towel

•Shallow Dish

•Measuring Spoons

•Baking Sheet

•Large Non-Stick Pan

•Parchment Paper

•Small pot

•Whisk

•Medium Bowl

•Large Bowl

Cooking Steps

PDF

Before starting, preheat the oven to 450°F.Wash and dry all produce. Finley chop the dill. Cut tomato into 1/2-inch pieces. Cut cucumber in half, lengthwise, then into 1/2-inch thick half-moons. Peel, then mince or grate garlic. Pat the chicken dry with paper towels. Add cornstarch, 1/2 tsp salt and 1/2 tsp pepper (dbl both for 4ppl) to a shallow dish. Stir to combine.

Add chicken to the shallow dish with the cornstarch mixture. Turn to coat both sides. Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4ppl), then the chicken. Sear, until chicken is golden-brown, 1-2 min per side. Transfer to a parchment-lined baking sheet. Bake in the middle of the oven, until chicken is cooked through, 10-12 min.**

While the chicken cooks, heat a small pot over medium heat. When hot add honey, garlic and 2 tbsp butter (dbl for 4ppl). Stir to melt, 1-2 min. Then remove from heat. Set aside.

In a medium bowl, whisk together mayo, sour cream, dill, vinegar and 1/2 tsp sugar (dbl for 4 ppl). Season with salt and pepper. Add tomatoes, cucumber, spring mix. Toss together.