Vietnamese Ginger-Roasted Chicken
with Quick-Pickled Radish & Peanut Salad
Cooking time
20 minutes
Servings
2/4
Calories
440 /serving
Attention taste buds! Get ready for tons of flavour in this ode to Vietnamese cuisine, from the ginger-turmeric rub on the chicken to the lime juice in the salad. And with oven-toasted peanuts and pickled radishes in the mix, it’s not shy on textures either.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 1 Lime
- 4 Cucumbers
- 2 Scallions
- 200g Radishes
- 20g Ginger
- 30ml Apple cider vinegar
- 25g Caramelized onions
- 25g Chopped peanuts
- 10g Good as Gold Turmeric spices (turmeric, coriander, cumin, ginger, garlic, salt, black pepper)
Contains: Peanuts • Sulphites
You will need:
Grater
Microwave
Oil
Parchment paper
Peeler
Salt & pepper (S&P)
Sheet pan
Total Fat
22 g
Saturated Fat
4 g
Sodium
420 mg
Total Carb
25 g
Sugars
8 g
Protein
40 g
Fibre
7 g
Preparation
Start the chicken
- Preheat the oven to 450°F.
- Peel and grate the ginger.
- Pat the chicken dry; rub with the spices, ½ the ginger, a drizzle of oil and S&P.
- Arrange on a lined sheet pan and roast, flipping halfway, 13 to 15 min., until partially cooked.
Make the pickled radishes
- Meanwhile, thinly slice the radishes.
- In a medium bowl, combine the vinegar, ½ cup water (double for 4 portions), the remaining ginger and S&P.
- Microwave, 1 to 2 min., until hot.
- Add the radishes; toss well.
- Cover with plastic wrap.
Mise en place
- Halve the cucumbers lengthwise; smash until slightly flattened. Cut into large chunks; season with salt then let sit for 5 min.
- Juice the lime.
- Thinly slice the scallions crosswise, separating the white bottoms and green tops.
- In a small bowl, combine the peanuts, white bottoms of the scallions, a drizzle of oil and S&P.
Finish the chicken & toast the peanuts
- When the chicken is partially cooked, add the peanuts and roast, 3 to 4 min., until beginning to brown and the chicken* is cooked through.
Make the salad
- Meanwhile, drain the pickled radishes.
- Remove the excess liquid from the cucumbers with paper towel.
- In a large bowl, combine the lime juice, onions, a drizzle of oil and S&P.
- Add the cucumbers, pickled radishes and peanuts; toss well.
Plate your dish
- Divide the salad between your bowls.
- Top with the chicken (slice beforehand if desired).
- Garnish with the green tops of the scallions. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
