Caribbean Double Chicken Strips & Coconut Sauce
with Charred Pineapple Slaw & Crushed Peanuts
Eat the tropical rainbow tonight with this vibrant collection of veggies and chicken strips cooked in our mild Caribbean jerk seasoning. We’re keeping those beach vibes going by adding a charred pineapple slaw, coconut sauce and a hint of nutty peanuts.
This recipe is under 650kcal per serving and under 40g 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
Ingredients
1
baby leaves
1
Carrot
1
Pineapple Slices
2
Chicken Breast Strips
1
Mild Caribbean Jerk Seasoning
1
Coconut Milk
1
Shredded Cabbage Mix
1
Coriander
1
Crushed Peanuts
(Contains Peanut; )
Not included in your delivery
1
olive oil
brown sugar
white wine vinegar
Nutrition Values
Instructions
• Roughly chop baby leaves. Grate carrot. • Reserve some pineapple juice, then drain pineapple slices (see ingredients). ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~
• Heat a large frying pan over high heat. Cook pineapple until lightly charred, 2-3 minutes each side. Remove from pan, then roughly chop pineapple. • Return the frying pan to high heat with a drizzle of olive oil. When oil is hot, cook chicken breast strips, tossing occasionally, until browned and cooked through, 5-6 minutes. • Add mild Caribbean jerk seasoning and cook until fragrant, 1 minute. Transfer to a plate and cover to keep warm. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Heat a large frying pan over high heat. Cook pineapple until lightly charred, 2-3 minutes each side. Remove from pan, then roughly chop pineapple. • Return the frying pan to high heat with a drizzle of olive oil. When oil is hot, cook chicken breast strips in batches, tossing occasionally, until browned and cooked through, 5-6 minutes. • Add mild Caribbean jerk seasoning and cook until fragrant, 1 minute.
• Return frying pan to medium heat. Add coconut milk (see ingredients), the brown sugar and a drizzle of white wine vinegar. Simmer, until slightly thickened, 3-4 minutes. • Return chicken to the pan and stir to coat. Season to taste. • In a large bowl, combine shredded cabbage mix, carrot, baby leaves, pineapple, a splash of reserved pineapple juice and a drizzle of white wine vinegar and olive oil. Season with salt and pepper.
• Divide charred pineapple slaw between plates. Top with Caribbean chicken strips and creamy coconut sauce. • Garnish with crushed peanuts and tear over corianderto serve. Enjoy!