HelloHero: Korean Chicken & Corn Slaw Bowl
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HelloHero: Korean Chicken & Corn Slaw Bowl

HelloHero: Korean Chicken & Corn Slaw Bowl

with Fried Egg & Spring Onion

This sizzling hot Korean-style chicken from the pan is an unparalleled delight. Delicious marinated chicken and the joy of simplicity are winners in this dish. Topped off with a fried egg, this meal is a brilliant twist on a weeknight dinner.

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:
Calorie Smart
•Under 40g carbs
•Bestseller
•Over 30g protein
Allergens:
Egg
•Sesame
•Gluten
•Soy
•Wheat
•Gluten(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

Total Time15 minutes
Cooking Time10 minutes
DifficultyEasy

Ingredients

Serving amount

1

baby leaves

1

Chicken Breast

1

Korean Stir-Fry Sauce

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

1

Slaw Mix

1

Ginger Paste

(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )

1

Spring Onion

1

Sweetcorn

1

Japanese Dressing

(Contains Sesame, Soy, Gluten(Wheat); May be present Egg, Fish. )

Not included in your delivery

1

olive oil

egg

(Contains Egg; )

sesame oil

(Contains Sesame; )

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Nutrition Values

Energy (kJ)1931 kJ
Calories462 kcal
Fat18.5 g
of which saturates3.5 g
Carbohydrate30.5 g
of which sugars20.3 g
Dietary Fibre2.5 g
Protein44.5 g
Sodium1291 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.

Cooking Steps

1

• Drain sweetcorn (see ingredients). Roughly chop baby leaves. Thinly slice spring onion. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Drain sweetcorn (see ingredients). Roughly chop baby leaves. Thinly slice spring onion. • Cut chicken breast into 2cm chunks.

2

• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef strips, sweetcorn and ginger paste, tossing, until browned and cooked through, 1-2 minutes. • Reduce heat to medium, then add the 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. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • 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, 1-2 minutes. • Reduce heat to medium, then add the 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.

3

• 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, baby leaves and spring onion in a medium bowl, along with Asian chilli dressing 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.

4

• Divide zingy slaw between bowls. Top with Korean beef and corn and a fried egg. Season. • Garnish with spring onion to serve. Enjoy! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Divide creamy slaw between bowls. Top with Korean chicken and corn and a fried egg. Season. • Garnish with spring onion to serve. Enjoy!