Chicken Nanban with Stir-Fried Asian Greens & Roast Potatoes

Destination: Japan. Nanban sauce is very similar to tartare sauce - yes, the kind you have with fish and chips! Our ATLAS nanban is a mayonnaise base, seasoned with rice vinegar, capers and cornichons.

Serves 2 · 30 mins + prep

Naturally, fresh poultry has a shorter shelf life than red meat. For this reason, we always recommend eating this dish first.

In your box

• 2 chicken maryland fillets
• 1 ATLAS nanban sauce tub
• 2 desiree potatoes
• 1 bok choy bunch
• 1 gai lan bunch
• 1 cucumber
• 1 spring onion bunch*

*Spring onion may be split across other dishes - please read each recipe carefully.

From your pantry

Flour, cooking oil, salt, soy sauce

Method

1. Prepare the ingredients. Always read the recipe in full before you begin. Preheat the oven to 190°C. Wash the vegetables. Thinly slice the cucumber, gai lan, bok choy and 1 spring onion* per 2 people. Cut the potato into 3cm pieces.

2. Roast the potato. Transfer the potatoes to a lined baking tray. Lightly coat with a drizzle of oil and a pinch of salt and roast for 20-25 minutes or until golden brown and cooked through. Give the tray a shimmy halfway through cooking to ensure an even cook.

3. Cook the chicken. Pat the chicken skin with paper towel to remove any excess moisture and give the skin a light sprinkling of flour. Heat a splash of oil in a frying pan over medium-high heat. Add the chicken, skin side down, and cook for 5 minutes or until the skin is crisp and browned. Place a weight over the top, such as a plate, to ensure an even cook. Flip the chicken and continue cooking for about 6 minutes or until cooked through. Set aside to rest, reserving the frying pan.

4. Stir-fry the vegetables. Return the pan to a high heat with a splash of oil. Add the bok choy and gai lan and sauté for 2-3 minutes or until vibrant green and softened. Season with a splash of soy sauce.

To serve

Divide the potatoes and greens between serving plates. Top with a piece of crispy-skinned chicken each. Serve with the cucumber and nanban sauce, and sprinkle with spring onion.

Chef's tips

• Get the nanban sauce out of the fridge at the start so it comes to room temperature.
• Wanna wing it? Fry the chicken like a karaage instead of pan-searing, or serve with tomato or lettuce.

Allergens: onion, egg.

Our recipes are tested for 2 people. You may need to adjust cooking times if cooking for more or fewer.

This dish is in our Japan Cuisine Box, delivered 19th-21st September - order by Tuesday midnight →