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Double Korean-Style Glazed Chicken
Double Korean-Style Glazed Chicken

Double Korean-Style Glazed Chicken

with Charred Corn Slaw & Sriracha Mayo

Our eyes are wide open with anticipation for 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!

Allergens:
Sesame
Gluten
Soy
Wheat
Eggs

The quantities provided above are averages only.

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

Total30 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

1

carrot

1

pear

½ tin

sweetcorn

2 packet

chicken breast

1 packet

cornflour

1 packet

Korean Stir-Fry Sauce

(Contains: Sesame, Gluten, Soy, Wheat; May be present: Eggs, Fish, Milk, Almond. )

1 packet

Shredded Cabbage Mix

1 packet

ponzu sauce

(Contains: Soy; May be present: Eggs, Fish, Milk, Almond, Gluten, Sesame, Sulphites, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Walnut, Pine Nut. )

1 packet

sriracha

(May be present: Soy. )

1 packet

mayonnaise

(Contains: Eggs; May be present: Almond, Sesame, Cashew, Soy, Fish, Wheat. )

Not included in your delivery

olive oil

drizzle

white wine vinegar

Nutrition Values

Energy (kJ)3440 kJ
Calories822 kcal
Fat31.7 g
of which saturates5.1 g
Carbohydrate57.1 g
of which sugars29.2 g
Dietary Fibre7 g
Protein83.1 g
Sodium1953 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Non-Stick Pan

Cooking Steps

1
1

• 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.

2
2

• 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.

3
3

• 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.

4
4

• Divide charred corn slaw between bowls. Top with Korean-style sesame chicken. • Drizzle with sriracha mayo to serve. Enjoy!