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Maple and sriracha chicken

Name: Maple and sriracha chicken
Cook time: 25 min
Yield: 1
Cuisine: Quebec, Canada

with stir fry greens and kumara mash

Ready in around 25 mins

RECIPE FACT:

Maple syrup was invented by the Iroquois people, indigenous to north-eastern America. They pioneered the tapping technology that draws sap from the maple tree.

Nutritional Info:

Energy: 2154kj (515Kcal)
Protein: 42g
Carbohydrate: 37g
Fat: 19g
Contains: Milk, Tree nuts, Soy, Sesame

Serving Amount:

Serves 1 person

Cooking Instructions:

1. TO MASH THE KUMARA:

Thinly slice the spring onion on the diagonal, chop the coriander leaves including stalks and set aside. Heat 1 Tbsp of butter in a pot over a medium heat. Once melted add the steamed kumara and 1/4 cup of milk with a little salt. Cook for 3-4 mins until kumara is heated right through. Add half of the spring onions and mash with a potato masher. Cover to keep warm.
2. TO PREPARE THE VEGETABLES:

Cut the bok choy in halves or quarters depending on their size. Trim the woody ends off the broccolini then cut in half. Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. Once hot add the broccolini, bok choy, season with salt and pepper and cook for 3-4 mins or until charred and cooked through. Remove from the pan into a serving bowl. Sprinkle over the sesame seeds and cashews, set aside and cover to keep warm.
3. TO COOK THE CHICKEN:

Remove the free-range chicken breast from its packaging, pat dry with a paper towel then cut the breast into 4 even pieces. Place the pan back over a medium-high heat with a drizzle of oil. Once hot add the chicken, season with salt and pepper and cook for 2-3 each side – or until the chicken is cooked through. Add the maple and sriracha glaze and cook for 30 secs tossing to coat the chicken.
TO SERVE:

Place the kumara mash and the vegetables onto a plate. Top with the maple and sriracha chicken drizzling over any remaining pan sauce. To finish dollop with lime yoghurt, the remaining spring onions and a sprinkle of coriander.