Thai Lemongrass Chicken
with Murasaki Sweet Potatoes & Scallion-Peanut Oil
Cooking time
25 minutes
Servings
2/4
Calories
910 /serving
Thai Lemongrass Chicken
with Murasaki Sweet Potatoes & Scallion-Peanut Oil
We’re smellmaxxing over this one. There's the perfume of minced lemongrass and ponzu for top notes, and hot oil sizzled over garlic and peanuts for base notes. In between: textures of golden-fried chicken, fluffy sweet potatoes and a slappy cucumber salad.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 3 Cucumbers
- 450g Murasaki sweet potatoes
- 2 Garlic cloves
- 3 Scallions
- 30ml Ponzu lime sauce
- 15g Minced lemongrass
- 25g Chopped peanuts
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, sunflower oil, paprika oleoresin, ginger, black pepper)
Contains: Peanuts • Sesame • Soy • Sulphites • Wheat
You will need:
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Small pan
Air fryer
Total Fat
53 g
Saturated Fat
7 g
Sodium
1340 mg
Total Carb
63 g
Sugars
17 g
Protein
46 g
Fibre
10 g
Preparation
Roast the sweet potatoes
- Preheat the oven to 450°F. Preheat the air fryer to 400°F. Lightly oil the basket.
- Cut the sweet potatoes lengthwise into ½ inch wedges.
- On a lined sheet pan, toss with a drizzle of oil and S&P.
- Roast, flipping halfway, 22 to 24 min., until browned and tender.
Fry the chicken
- Meanwhile, pat the chicken* dry. In a medium bowl, toss with 1 tsp of the ponzu, 1 tbsp oil (double both for 4 portions), the lemongrass, ½ the spices and S&P.
- Place in the air fryer and lightly brush or spray with oil.
- Fry, 13 to 15 min., until browned and cooked through.
Make the scallion-peanut oil
- Meanwhile, mince the garlic.
- Thinly slice the scallions crosswise.
- In a small bowl, combine the scallions, peanuts, garlic and ½ the remaining spices.
- In a small pan, heat ¼ cup oil on medium.
- Cook, stirring often, 1 to 2 min., until beginning to shimmer.
- Carefully transfer to the bowl of scallions and peanuts; season with S&P.
Make the cucumber salad
- Thinly slice the cucumbers crosswise.
- In a second medium bowl, combine the cucumbers, remaining ponzu and spices, and a drizzle of oil.
Plate your dish
- Divide the sweet potatoes, chicken (slice beforehand if desired) and cucumber salad between your plates.
- Drizzle the chicken and sweet potatoes with the scallion-peanut oil. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
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