Ginger Lemongrass Fried Chicken, Prawn & Salad Bowl
with Mayonnaise, Mint & Crushed Peanuts- Gluten
- Soy
- Peanuts
- Eggs
- Crustacean/Crustacé
- Eggs
- Milk
- Gluten
- Soy
- Fish
- Sesame
- May contain traces of allergens
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Traces of Pistachio
- Traces of Walnut
- Traces of Pine Nut
- Wheat
- Fish
This meal really puts the fresh in HelloFresh! Crispy, golden chicken is infused with the gentle warmth of ginger and zingy lemongrass and is paired with a fragrant mint salad, crunchy crushed peanuts and a creamy drizzle of mayonnaise. This superstar dish provides vibrant flavour in every bite. *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Ingredients
1
cucumber
1 packet
mint
1 packet
chicken breast
½ packet
Ginger & Lemongrass Paste
(May be present: Eggs, Milk, Gluten, Soy, Fish, Sesame, Almond)
1 packet
cornflour
1 packet
Shredded Cabbage Mix
1 packet
Mixed Salad Leaves
½ packet
soy sauce mix
(Contains: Gluten, Soy; May be present: Eggs, Milk, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut)
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Milk, Soy, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut, Wheat)
1 packet
mayonnaise
(Contains: Eggs; May be present: Soy, Sesame, Almond, Cashew, Wheat, Fish)
1 packet
Peeled Prawns
(Contains: Crustacean/Crustacé; )
Not included in your delivery
olive oil
2 tbs
plain flour
(Contains: Gluten; )
drizzle
vinegar (rice wine or white wine)
Nutrition Values
Utensils
Cooking Steps
• Slice cucumber into half-moons. Pick and thinly slice mint leaves. • Cut chicken breast into 2cm chunks. • In a medium bowl, combine ginger & lemongrass paste (see ingredients), chicken and a drizzle of olive oil.
• Heat a large frying pan over medium-high heat with enough olive oil to cover the base. Meanwhile, to the bowl with the chicken, add cornflour and the plain flour and toss to combine. • When oil is hot, dust off any excess flour from chicken, then cook, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a paper towel-lined plate. • Return frying pan to medium-high heat with a drizzle of olive oil. • Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. Transfer to a bowl.
• Meanwhile, in a large bowl, combine cucumber, mint, shredded cabbage mix, mixed salad leaves, soy sauce mix (see ingredients) and a drizzle of vinegar and olive oil. Season with pepper.
• Divide mint salad between bowls. • Top with Vietnamese ginger lemongrass fried chicken and prawns. • Garnish with crushed peanuts. Drizzle over mayonnaise to serve. Enjoy!
