Butterflied Chinese BBQ Style Glazed Chicken Breast
with Roasted Greens and Sesame Wedges
- Soya
- Sesame
- Almonds
- Brazil nuts
- Cashew nuts
- Pecan Nuts
- Peanut
- Hazelnuts
- Macadamia Nuts
- Pistachio nuts
- Nuts
- May contain traces of allergens
This Butterflied Chinese BBQ Style Glazed Chicken Breast takes its flavour from char siu paste. Char siu refers to a Cantonese inspired barbecue dish typically made with pork, though the versatile flavours of white miso, plum, orange, Five Spice and soy sauce used for the marinade pair well with almost any meat.
Ingredients
80 grams
Tenderstem® Broccoli
450 grams
Potatoes
2 unit(s)
British Chicken Breasts
80 grams
Young Pea Pods
75 grams
Char Siu Paste
(Contains: Soya)
5 grams
Roasted White Sesame Seeds
(Contains: Sesame, Almonds, Brazil nuts, Cashew nuts, Pecan Nuts, Peanut, Hazelnuts, Macadamia Nuts, Pistachio nuts, Nuts, May contain traces of allergens)
Not included in your delivery
2 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Halve any thick broccoli stems lengthways and pop them onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. Set aside.
Chop the potatoes into 2cm wide wedges (no need to peel) and pop them onto another large baking tray.
Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast the wedges on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, lay a chicken breast onto your chopping board, place your hand flat on top and slice into it from the side until there's 2cm left (be careful not to slice all the way through). Open it up like a book.
Repeat with the other breast(s) - you've butterflied your chicken! IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
When the wedges are about halfway through cooking, heat a drizzle of oil in a large frying pan on medium heat.
Once hot, lay the butterflied chicken into the pan and season with salt and pepper.
Cook until browned and cooked through, 5-6 mins each side. IMPORTANT: The chicken is cooked when no longer pink in the middle.
While the chicken is frying, slide the broccoli tray onto the middle shelf of your oven and roast until starting to get tender, 5-6 mins.
Once the broccoli have been roasting for 5-6 mins, add the pea pods to the same tray. Drizzle with a bit more oil, toss together and continue to roast until all the veg is tender, another 5-6 mins.
Once the chicken is cooked, pour the char siu paste into the pan and heat for 30 secs. Turn the chicken so it is nicely glazed in the sauce.
Remove from the heat.
Transfer the char siu chicken to your plates, spooning over any remaining sauce from the pan.
Serve the wedges and roasted veg alongside. Sprinkle the sesame seeds over everything to finish.
Serve the mayo (see pantry for amount) on the side for dipping.
Enjoy!
