Korean Chicken Strips & Veggies

Name: Korean Chicken Strips & Veggies with Rapid Rice & Creamy Slaw
Total time: 20 min
Yield: 2
Cuisine: Korean
Ingredients: olive oil; 1 packet basmati rice; 1 carrot; 1 sachet Ssamjang Paste; 1 packet chicken breast strips; 1 tsp soy sauce; 1 bag Shredded Cabbage Mix; 1 packet mayonnaise; 1 drizzle rice wine vinegar; 1 drizzle sesame oil; 1 bunch(es) Asian Greens; 1 packet Korean Stir-Fry Sauce

with Rapid Rice & Creamy Slaw

Get up to $175 off

This sizzling Korean-style chicken is a joy unparalleled. Simplicity is the winner here, with a ssamjang stir-fry sauce on the chicken strips being the crowning glory on this quick and easy weeknight winner.

Tags:

Kid Friendly

•Easy Prep

Allergens:

Sesame

•Soy

•Gluten

•Eggs

•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

Total20 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

basmati rice

carrot

1 sachet

Ssamjang Paste

(Contains: Sesame, Soy; )

1 packet

chicken breast strips

1 bag

Shredded Cabbage Mix

1 packet

mayonnaise

(Contains: Eggs; May be present: Fish, Wheat, Cashew, Almond, Sesame, Soy. )

1 bunch(es)

Asian Greens

1 packet

Korean Stir-Fry Sauce

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

Not included in your delivery

olive oil

1 tsp

soy sauce

(Contains: Soy, Gluten; )

1 drizzle

rice wine vinegar

1 drizzle

sesame oil

(Contains: Sesame; )

Nutrition Values

Energy (kJ)2991 kJ

Fat22.5 g

of which saturates4.5 g

Carbohydrate83 g

of which sugars16.4 g

Protein39.6 g

Sodium1325 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

•Medium Pan

•Large Non-Stick Pan

Cooking Steps

• Boil the kettle of water. Half-fill a medium saucepan with boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. Drain and return to saucepan.

• While rice is cooking, thinly slice carrot into rounds. Roughly chop Asian greens. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook chicken strips in batches until browned and cooked through, 3-4 minutes each side. Transfer to a plate.

• Wipe out pan, and return to medium-high heat with a drizzle of olive oil. Cook carrot until tender, 3-4 minutes. Add Asian greens and cook until just wilted, 1-2 minutes. • Return cooked chicken to the pan, then add Korean stir-fry sauce, Ssamjang paste, the soy sauce. Toss to combine. Remove from heat. • While veggies are cooking, add shredded cabbage mix, mayonnaise and a drizzle of rice wine vinegar and sesame oil to a large bowl. Toss to combine. Season to taste.

TIP: Add a splash of water if the sauce is too dry

Little cooks: Take the lead by combining the ingredients for the slaw!