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Honey Garlic Tossed Chicken

Honey Garlic Tossed Chicken

with Chopped Salad and Ranch Dressing

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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!

Allergens:Sulphites/SulfiteMilk/LaitEgg/OeufMustard/Moutarde

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

310 g

Chicken Thighs/Leg

1 tbsp

Cornstarch

(ContainsSulphites/Sulfite)

6 g

Garlic

4 tsp

Honey

56 g

Spring Mix

3 tbsp

Sour Cream

(ContainsMilk/Lait)

2 tbsp

Mayonnaise

(ContainsSulphites/Sulfite, Egg/Oeuf, Mustard/Moutarde)

1 tbsp

White Wine Vinegar

(ContainsSulphites/Sulfite)

66 g

Mini Cucumber

80 g

Roma Tomato

7 g

Dill

Not included in your delivery

2 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

1 tbsp

Oil*

¼ tsp

Salt*

¼

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2385 kJ
Calories570 kcal
Fat39 g
Saturated Fat14 g
Carbohydrate22 g
Sugar3 g
Dietary Fiber1 g
Protein33 g
Cholesterol200 mg
Sodium580 mg
Utensils
Utensilsarrow down iconarrow down icon
Paper Towel
Shallow Dish
Measuring Spoons
Baking Sheet
Large Non-Stick Pan
Parchment Paper
Small pot
Whisk
Medium Bowl
Large Bowl
Instructionsarrow up iconarrow up icon
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1

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.

2

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.**

3

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.

4

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.

5

Add the cooked chicken and honey-garlic sauce to a large bowl. Toss to coat. Season with salt and pepper.

6

Divide the chicken and salad between plates.