Thai Herb Marinated Chicken

with Veggie Spring Rolls and Vegetables

What’s better than Thai food? We’re not sure. What we do know is that One Potato’s homemade Thai marinated chicken with crunchy baked veggie spring rolls, zesty late summer vegetables, and apricot ginger chutney will put the spring in your roll for sure!

Ingredients

  • thai marinated jidori chicken
    (vegetable oil with Thai basil, cilantro, lemongrass, ginger, coriander, anise seed, cumin, honey)

    rice flour

    spring roll wrappers
    (rice flour, eggs, water)

    spring roll mix
    (wok seared Napa cabbage, mung bean noodles, carrots, asparagus, seared shiitakes, ginger, garlic, fish sauce, cilantro)

  • seasonal vegetables

    yuzu ginger vinaigrette
    (organic extra virgin olive oil, yuzu, rice vinegar, lemon juice, agave, shallots)

    tamarind dipping sauce
    (organic tamarind cooked in pineapple juice, unrefined sugar, vinegar, chilies, orange zest)

    apricot ginger chutney
    (organic apricots cooked with organic sugar, rice vinegar, ginger, lemongrass, and aromatic spices)

Kids icon

Getting Your Kids Involved:

Let kids scoop the spring roll mixture onto the wrappers and teach them how to roll them up nice and tight.

Encouraging Picky Eaters:

Kids love to dip their food.  Let them dip the chicken and into their favorite dipping sauce.

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What You Need

9"x9" ovenproof baking dish
Baking Sheet
Chef's Knife
Cutting Board
Large Saute Pan
Medium Bowl
Paper Towels
Parchment or Wax Paper
Pepper
Salt
Small Pot
Spatula
Vegetable or Canola Oil

Instructions

1Step One

Wash and dry all produce that has not been prepped. Preheat the oven to 425F. Drain the marinade from the chicken and then place the chicken skin side down on a baking sheet or cookie sheet. Place into the oven and cook for 14-18 minutes, or until cooked through. Measure the rice flour and add twice that amount of water to a pot (i.e. for 1 cup of flour, add 2 cups of water). Set over medium heat. Whisk in the flour and cook until a thin paste forms. Remove from the heat.

2Step Two

Take out one spring roll wrapper and place it on a flat surface so that a corner is facing toward you (like a diamond). Cover the remaining wrappers with a damp cloth so that they don’t dry out.  Place about 2-3 heaping Tbsp of the spring roll mix* onto the wrapper close to the corner that is facing you. Fold that corner over the filling and roll once.  Fold the left corner, leaving no space, or air pockets. Repeat with the right corner. Brush the top corner liberally with the rice paste. Roll the spring roll into a nice tight cylinder, and place seam side down on a lightly oiled baking sheet. Cover with another damp cloth while you finish making the remaining rolls. Repeat with the remaining wrappers. 

3Step Three

Remove the chicken from the oven, cover with aluminum foil, and let rest.  Increase the oven temperature to 475F. Liberally brush vegetable oil over the tops and sides of the spring rolls. Place in the oven and bake for 10-15 minutes, or until golden brown. Remove from the oven and sprinkle with salt.

4Step Four

Bring a large pot, half filled with water to a boil over high heat. Place the seasonal vegetables into the water, season with salt, return to a boil and cook for 2 minutes. Remove the vegetables from the water, and place in a bowl. Drizzle yuzu ginger vinaigrette over the top, and toss to coat evenly.  Place a serving of mixed vegetables on each plate. Serve the chicken skin side up over the vegetables.  For smaller diners, you can slice the chicken before serving it. Adults can eat the whole breast. Serve the spring rolls, the apricot ginger chutney, and the tamarind dipping sauce on the side. Enjoy!

Tips icon

Tips

  • *Don’t overfill the spring rolls. Not only are they harder to roll that way, but they don’t crisp up as nicely.
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