Smart Thai-Inspired Chicken
with Spinach, Roasted Veggies and Peanut Sauce- Peanuts
- Wheat
- Soy
- Sulphites
- Milk
- Sesame
- Gluten
- Sesame
- Egg
- Sulphites
- Mustard
- Milk
- Crustaceans
- Soy
- Fish
- Wheat
- Tree nuts
- May contain traces of allergens
- Triticale
- Peanuts
Thai cuisine is all about contrasting textures and vibrant flavours—spicy, sweet, savoury, tart—and you'll find every single one in this mash-up of east and west! Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount. Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount. Ingredients: Chicken thighs • Zucchini • Sweet bell pepper • Spinach • Peanut butter (peanuts, sugar (sugar, cane sugar, corn maltodextrin), soybean oil, hydrogenated vegetable oil (cotton seed oil, rapeseed oil), palm oil, salt, mono- and diglycerides) (peanut) • Soy sauce (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) (soy, sulphites, wheat) • Rice vinegar (rice vinegar, water, sugar, salt, potassium metabisulphite) (sulphites) • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Thai seasoning (modified milk ingredients, onion powder, garlic powder, white sesame seed, salt, spices, sugar (corn syrup solids), yeast extract powder (yeast extract, salt), lemongrass powder, coconut powder (coconut milk, maltodextrin, sodium caseinate), coconut oil, silicon dioxide, oleoresin paprika, citric acid, lime juice powder (corn syrup solids, lime juice, lime oil)) (milk, sesame, sulphites) • Sriracha (chili peppers, sugars (sugar, glucose), water, salt, garlic, vegetable oil, xanthan gum, acetic acid, citric acid, caramel, sodium benzoate, potassium sorbate).
Ingredients
280 g
Chicken Thighs
113 g
Baby Spinach
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Peanut Butter
(Contains: Peanuts)
1 tbsp
Soy Sauce
(Contains: Wheat, Soy, Sulphites May contain traces of: Gluten, Sesame, Egg, Sulphites, Mustard, Milk, Crustaceans, Soy, Fish, Wheat, Tree nuts)
1 tbsp
Seasoned Rice Vinegar
(Contains: Sulphites)
1 tsp
Sriracha
(May contain traces of: Gluten, Sesame, Egg, Sulphites, Mustard, Milk, Crustaceans, Soy, Fish, Wheat, Tree nuts)
1 unit(s)
Zucchini
1 tbsp
Thai Seasoning
(Contains: Sulphites, Milk, Sesame May contain traces of: Sesame, Sulphites, Mustard, Milk, Soy, Wheat, Tree nuts, Triticale, Peanuts)
½ tbsp
Ginger-Garlic Puree
(May contain traces of: Sulphites, Milk, Soy)
Not included in your delivery
0.13 tsp
Salt*
0.13 tsp
Pepper*
3.5 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Core, then cut pepper into 1-inch pieces.
- Cut zucchini into 1/2-inch rounds.
- Heat a large non-stick pan over medium-high heat.
- Meanwhile, reserve 1/4 tsp (1/2 tsp) Thai Seasoning in a small bowl.
- Pat chicken dry with paper towels. Season with salt, pepper and remaining Thai Seasoning.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then chicken. Sear, turning occasionally, until golden-brown, 1-2 min.
- Transfer chicken to a parchment-lined baking sheet. Roast in the top of the oven until cooked through, 8-10 min.**
- Carefully discard fat from the pan.
- Meanwhile, add peppers, zucchini, 1 tsp (2 tsp) soy sauce and 1 tbsp (2 tbsp) oil to another parchment-lined baking sheet.
- Season with salt and pepper, then toss to combine.
- Roast in the middle of the oven, stirring halfway through, until veggies are tender, 12-14 min.
- Meanwhile, add vinegar and 1 1/2 tbsp (3 tbsp) oil to a large bowl.
- Season with salt and pepper, then whisk to combine. (TIP: Add 1/4 tsp [1/2 tsp] sugar for a slightly sweeter vinaigrette, if desired.)
- Heat the same pan (from step 2) over medium.
- When hot, add peanut butter, remaining soy sauce, reserved Thai Seasoning, 1/2 tbsp (1 tbsp) ginger-garlic puree, 1/3 cup (2/3 cup) water and 1 tsp (2 tsp) sriracha. (NOTE: Reference heat guide.)
- Cook, stirring constantly, until sauce is smooth and comes to a gentle simmer. (TIP: Add 1/4 tsp [1/2 tsp] sugar, if desired.)
- Thinly slice chicken.
- Add roasted veggies and spinach to the bowl with vinaigrette, then toss to combine.
- Divide salad between plates, then top with chicken. Drizzle peanut sauce over chicken.
If you've opted to get chicken thighs, skip the step to cut into medallions, then cook the chicken in the same way the recipe instructs you to cook the pork.**
