Sesame-Panko Chicken with Spicy Broccoli
with sambal-soy potato salad
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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.
