With a sensational combination of textures and sweet and spicy Asian flavours, including our signature ponzu sauce, you won't believe you made this yourself – and in under half an hour too!
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
mixed sesame seeds(ContainsSesameMay be presentGluten, Peanuts, Tree Nuts, Milk, Soy)
ponzu sauce(ContainsSoyMay be presentGluten, Tree Nuts, Milk, Egg, Fish, Sesame, Sulphites)
cornflour(May be presentGluten, Peanuts, Tree Nuts, Milk, Soy, Sesame)
baby spinach leaves
shredded cabbage mix
soy sauce(ContainsGluten, Soy)
rice wine vinegar
• Finely chop garlic. Finely grate ginger. Roughly chop coriander. • In a medium bowl, combine diced chicken, garlic, ginger, chilli flakes (if using), a generous pinch of salt and a drizzle of olive oil. Set aside. • In a small bowl, combine mayonnaise and a drizzle of soy sauce.
• Heat a large frying pan over a medium-high heat. Toast sesame seeds, tossing, until golden, 3-4 minutes. Transfer to a large bowl. • Add ponzu sauce, honey, a drizzle of rice wine vinegar and sesame oil to the bowl with sesame seeds. Stir well to combine.
• Return frying pan to a medium-high heat with enough olive oil to cover the base. • To the bowl with chicken, add cornflour (see ingredients) and toss to coat. • When oil is hot, pick up chicken with tongs, shaking off any excess flour, and cook, tossing occasionally, until browned and cooked through, 4-6 minutes. Transfer to a plate lined with paper towel.
• Meanwhile, add carrot noodles, baby spinach leaves and shredded cabbage mix (see ingredients) to sesame dressing. Toss to combine. • Divide carrot noodle salad between bowls and top with Asian fried chicken. • Drizzle over soy mayo and garnish with coriander to serve.