Name: Honey-Soy & Sesame Chicken Strips with Radish & Peanut Slaw
Total time: 14 min
Yield: 2
Cuisine: Asian
Ingredients: 1 packet Crushed Peanuts; 1 sachet Coriander; 1 sachet Sesame Seeds; 1 packet Crispy Shallots; 1 packet Slaw Mix; 1 Carrot; 1 packet Mayonnaise; 1 Lemon; 2 Radish; 320 g Chicken Breast Strips

HelloFresh

Recipes

Asian Recipes

Honey-Soy & Sesame Chicken Strips

with Radish & Peanut Slaw

Get up to $175 off

Tags:

Easy

Allergens:

Sesame

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

Total14 minutes

Cooking Time11 minutes

DifficultyEasy

Ingredients

/ Serving 2 people

1 packet

Crushed Peanuts

1 sachet

Coriander

1 sachet

Sesame Seeds

(Contains: Sesame; )

1 packet

Crispy Shallots

1 packet

Slaw Mix

Carrot

1 packet

Mayonnaise

(May be present: Soy, Sesame, Fish, Eggs. )

Lemon

Radish

320 g

Chicken Breast Strips

Nutrition Values

Calories529 kcal

Energy (kJ)2210 kJ

Fat31.6 g

of which saturates7 g

Carbohydrate23.1 g

of which sugars8 g

Dietary Fibre5.9 g

Protein39.7 g

Sodium299 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

In a small bowl, combine the soy sauce, honey and sesame seeds. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the chicken breast strips until cooked through, 3-4 minutes each side. In the last 30 seconds, add the honey-soy mixture to the pan, turning the chicken to coat. Transfer to 2 small heatproof containers. Pour over any remaining pan juices. Refrigerate.

While the chicken is cooking, trim and thinly slice the radish. Roughly chop the coriander. Slice the lemon into wedges. Grate the carrot. In a large bowl, combine the radish, coriander, carrot, slaw mix and crushed peanuts.

Divide the mayonnaise, a generous squeeze of lemon juice and a drizzle of olive oil between two separate containers. Season with salt and pepper, then stir to combine. Top with the slaw. Refrigerate. TIP: Packing the dressing on the bottom keeps the slaw crisp overnight!

At lunch, microwave the chicken for 2-3 minutes, or until piping hot. Toss the slaw to combine. Top with the chicken and sprinkle with crispy shallots. Serve with any remaining lemon wedges. Enjoy!