HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconHoney Soy & Sesame Chicken Strips With Radish & Peanut Slaw
Honey Soy & Sesame Chicken Strips with Radish & Peanut Slaw

Honey Soy & Sesame Chicken Strips with Radish & Peanut Slaw

Quick Prep | Ready in 15 | Serves 2

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Tender honey soy glazed chicken strips, creamy radish slaw and crispy shallots all in one – we promise, this combo is love at first bite! And second bite, and third bite... Pack it up and enjoy it for a lunch that'll be the envy of all.

Tags:Under 650kcal

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 difficultyEasy

Serving 2 people

Ingredientsarrow down iconarrow down icon

Serving 2 people

1 sachet

sesame seeds


1 packet

chicken breast strips



1 bunch






1 bag

slaw mix

1 packet

crushed peanuts


1 packet



2 packet

crispy shallots

Not included in your delivery

olive oil

2.5 tbs

soy sauce

(ContainsGluten, Soy)

4 tsp


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2540 kJ
Fat33.3 g
of which saturates7.5 g
Carbohydrate35.5 g
of which sugars19.4 g
Protein38.9 g
Sodium1409 mg
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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In a small bowl, combine the soy sauce, honey and sesame seeds. Heat a drizzle of olive oil in a large frying pan 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, thinly slice the radish. Roughly chop the coriander. Grate the carrot.


Slice the lemon into wedges. 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, then add the crispy shallot packets and remaining lemon wedges. Refrigerate.

TIP: Keeping the chicken separate will help keep the slaw fresh! TIP: Packing the dressing on the bottom keeps the slaw crisp overnight!


At lunch, microwave the chicken for 2-3 minutes, or until heated through. Toss the slaw to combine. Top with the chicken and sprinkle with crispy shallots. Serve with lemon wedges.