HelloHero: Double Jerk Chicken Strips & Coconut Sauce

Name: HelloHero: Double Jerk Chicken Strips & Coconut Sauce with Charred Pineapple Slaw & Crushed Peanuts
Total time: 20 min
Yield: 2
Cuisine: Caribbean
Ingredients: olive oil; 1 packet Baby Leaves; 1 Carrot; ½ tin Pineapple Slices; 1 sachet Mild Caribbean Jerk Seasoning; 2 packet chicken breast strips; ½ packet Coconut Milk; 1 tsp brown sugar; 1 packet Crushed Peanuts; drizzle white wine vinegar; ½ packet Shredded Cabbage Mix; 1 packet coriander

with Charred Pineapple Slaw & Crushed Peanuts

Get up to $175 off

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.

Tags:

Bestseller

Allergens:

Peanuts

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

Total20 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Baby Leaves

Carrot

½ tin

Pineapple Slices

1 sachet

Mild Caribbean Jerk Seasoning

2 packet

chicken breast strips

½ packet

Coconut Milk

1 packet

Crushed Peanuts

(Contains: Peanuts; May be present: Wheat, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )

½ packet

Shredded Cabbage Mix

1 packet

coriander

Not included in your delivery

olive oil

1 tsp

brown sugar

drizzle

white wine vinegar

Nutrition Values

Energy (kJ)2566 kJ

Calories613 kcal

Fat33.3 g

of which saturates12.8 g

Carbohydrate27.9 g

of which sugars21 g

Dietary Fibre7 g

Protein78 g

Sodium1007 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

• Roughly chop baby leaves. Grate carrot. • Reserve some pineapple juice, then drain pineapple slices (see ingredients).

• 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.

TIP: Chicken is cooked through when it's no longer pink inside.

• 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!