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Maple and sriracha chicken

Name: Maple and sriracha chicken
Cook time: 25 min
Yield: 2
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 2 people

Cooking Instructions:

1. TO MASH THE KUMARA:

Thinly slice the spring onion on the diagonal, chop the coriander leaves including the stalks and set aside. Heat 2 Tbsp of butter in a pot over a medium heat. Once melted add the steamed kumara and 1/3 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 breasts from their packaging, pat dry with a paper towel then cut each 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 mins 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:

Divide the kumara mash and the vegetables between plates. 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.