Easy Korean Chicken, Corn & Slaw Bowl

Name: Easy Korean Chicken, Corn & Slaw Bowl with Fried Egg & Coriander
Total time: 15 min
Yield: 2
Cuisine: Korean
Ingredients: olive oil; 1 bag baby spinach leaves; 1 packet chicken breast; 2 eggs; 1 bag Slaw Mix; 1 tsp sesame oil; 1 tin sweetcorn; 1 packet ginger paste; 1 tsp soy sauce; 1 packet mayonnaise; 1 bag coriander; 1 packet Korean Stir-Fry Sauce; 1 drizzle vinegar (rice wine or white wine)

with Fried Egg & Coriander

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This sizzling hot Korean chicken from the pan is a delight unparalleled. Delicious marinated chicken and the joy of simplicity are winners in this dish. A sprinkle of crushed peanuts are the crowning glory of this brilliant twist on the weeknight dinner.

This recipe is under 650kcal per serving and under 30g carbohydrates per serving.

Tags:

Calorie Smart

•Under 30g carbs

•Easy Prep

Allergens:

Eggs

•Sesame

•Gluten

•Soy

•Wheat

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

Total15 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 bag

baby spinach leaves

1 packet

chicken breast

1 bag

Slaw Mix

1 tin

sweetcorn

1 packet

ginger paste

1 packet

mayonnaise

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

1 bag

coriander

1 packet

Korean Stir-Fry Sauce

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

Not included in your delivery

olive oil

eggs

(Contains: Eggs; )

1 tsp

sesame oil

(Contains: Sesame; )

1 tsp

soy sauce

(Contains: Gluten, Soy; )

1 drizzle

vinegar (rice wine or white wine)

Nutrition Values

Energy (kJ)1998 kJ

Fat26.1 g

of which saturates5 g

Carbohydrate22.2 g

of which sugars13.6 g

Dietary Fibre4.3 g

Protein44.1 g

Sodium1564 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

• Drain the sweetcorn. Roughly chop baby spinach leaves. • Cut chicken breast into 2cm chunks.

• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • In the last 2 minutes of cook time, add sweetcorn and ginger paste and cook, until fragrant, 1-2 minutes. • Reduce heat to medium, then add the soy sauce, sesame oil, Korean stir-fry sauce and a splash of water, and cook until slightly reduced, 2-3 minutes. Transfer to a plate and cover to keep warm.

• Wash and dry the frying pan, then return to medium-high heat with a drizzle of olive oil. Crack the eggs into the pan and cook until egg whites are firm and yolks are cooked to your liking, 4-5 minutes. • Meanwhile, combine slaw mix and baby spinach in a medium bowl, along with mayonnaise and a drizzle of vinegar.

TIP: Cooking the eggs for 4-5 minutes will give a soft yolk. Cook for 6-7 minutes to get a hard yolk.