Sesame-Panko Chicken with Spicy Broccoli
with sambal-soy potato salad- Soja
- Gluten
- Tarwe
- Sesamzaad
- Walnoten
- Hazelnoten
- Noten
- Macadamianoten
- Cashewnoten
- Paranoten
- Pecannoten
- Amandelnoten
- Pinda's
- Pistachenoten
- May contain traces of allergens
Red potatoes have a mild, buttery and slightly sweet flavour. Their waxy texture also makes them perfect for dishes like potato salad, where they retain their moisture and firm shape.
Ingredients
100 g
Chicken tenderloin
250 g
Waxy red potatoes
200 g
Broccoli
½ piece
Garlic
½ piece
Onion
½ teaspoon
Ground coriander
5 milliliters
Soy sauce
(Contains: Soja, Gluten, Tarwe)
1 sachet(s)
Sesame seeds
(Contains: Sesamzaad May be present: Walnoten, Hazelnoten, Noten, Macadamianoten, Cashewnoten, Paranoten, Pecannoten, Amandelnoten, Pinda's, Pistachenoten)
10 g
Panko breadcrumbs
(Contains: Gluten, Tarwe)
½ sachet(s)
Korean-style spice mix
(Contains: Soja, Gluten, Tarwe, Sesamzaad)
Not included in your delivery
2 tablespoon
Olive oil
¼ teaspoon
Sambal
1 teaspoon
White wine vinegar
1 tablespoon
[Plant-based] mayonnaise
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 200°C.
- Boil plenty of water in a pot or saucepan.
- Peel or wash the potatoes and cut into rough pieces.
- Boil the potatoes for 12 - 15 minutes, covered, then drain and set aside.
- Meanwhile, cut the head of the broccoli into florets and then dice the stem.
- Transfer to a pot or saucepan and submerge with water, then cover with the lid.
- Bring to a boil and allow to cook gently for 3 - 4 minutes, then drain and rinse under cold water.
- Chop the onion and crush or mince the garlic.
- In a bowl, combine the soy sauce with the ground coriander, the sambal and the white wine vinegar.
- Add the garlic and the onion, then season to taste with salt and pepper.
- In a salad bowl, combine the mayonnaise with half of the dressing.
- Stir in the potatoes and season to taste with salt and pepper, then set aside until serving.
- On a deep plate, combine a generous drizzle of olive oil with a pinch of salt.
- On another deep plate, combine the sesame seeds with the panko and the Korean-style spices.
- Coat the chicken first with the olive oil and then with the panko.
- Heat a drizzle of olive oil in a frying pan over medium-high heat and fry the chicken for 2 minutes per side or until golden-brown.
- Transfer the chicken to a parchment-lined baking sheet.
- Bake in the oven for 6 - 8 minutes.
- Meanwhile, clean the frying pan and heat another drizzle of olive oil over medium-high heat.
- Stir-fry the broccoli with half of the dressing for 3 - 5 minutes.
- Serve the broccoli on plates with everything else alongside.
