Double Korean-Style Sesame Chicken
with Charred Corn Slaw & Sriracha Mayo
Our eyes are wide open with anticipation for crispy and richly sauced chicken, it’s simply irresistible. In a bowl of charred corn slaw with ponzu sauce it's sure to make your jaw drop and don’t get us started on the sriracha mayo. In fact, let’s dive right in and enjoy!
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
carrot
1
pear
1 tin
sweetcorn
2 packet
chicken breast
1 packet
Korean Stir-Fry Sauce
(Contains Sesame, Gluten, Soy; May be present Egg, Fish, Milk, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
Shredded Cabbage Mix
1 packet
ponzu sauce
(Contains Soy; May be present Egg, Milk, Gluten, Fish, Sesame, Sulphites, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Walnut, Pine Nut. )
1 packet
sriracha
(May be present Egg, Gluten, Sesame, Fish, Soy, Milk, Almond, Cashew, Brazil Nut, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
½ packet
mayonnaise
(Contains Egg; )
Not included in your delivery
olive oil
2 tsp
sesame oil
(Contains Sesame; )
drizzle
white wine vinegar
Nutrition Values
Utensils
Instructions
• Grate carrot. Thinly slice pear. Drain sweetcorn. Cut chicken breast into 2cm chunks. • In a large bowl, combine the sesame oil and a generous pinch of salt and pepper. Add chicken and toss to coat. Set aside. • Heat a large frying pan over medium-high heat. Cook sweetcorn, tossing, until lightly browned, 4-5 minutes. Transfer to a second large bowl.
TIP: Cover the pan with a lid if the corn kernels are "popping" out.
• Return the frying pan to high heat and drizzle with olive oil. • When oil is hot, cook chicken in batches, tossing occasionally, until browned and cooked through, 5-6 minutes. • Return all chicken to the pan. Add Korean stir-fry sauce and cook, stirring, until coated and heated through, 1 minute.
• Meanwhile, combine shredded cabbage mix to the charred corn, along with pear, carrot, ponzu sauce and a drizzle of white wine vinegar and olive oil. Season with salt and pepper and set aside. • In a small bowl, combine sriracha, mayonnaise and a dash of water. Season to taste. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~
• Divide charred corn slaw between bowls. Top with Korean-style sesame chicken. • Drizzle with sriracha mayo to serve. Enjoy! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~
