Korean-Style Sticky Chicken

Name: Korean-Style Sticky Chicken with Charred Corn Slaw & Sriracha Mayo
Total time: 30 min
Yield: 2
Cuisine: Korean
Ingredients: olive oil; 2 clove garlic; 1 stalk celery; 1 cob corn; 1 packet chicken breast; 1 packet Korean Stir-Fry Sauce; 1 bag Slaw Mix; drizzle vinegar (rice wine or white wine); 1 packet sriracha; 1 packet mayonnaise

with Charred Corn Slaw & Sriracha Mayo

Get up to $175 off

Our eyes are wide open with anticipation for crispy and richly sauced chicken, it’s simply irresistible. In a bowl of charred corn slaw it's sure to make your jaw drop and don’t get us started on the sriracha mayo. In fact, let’s dive right in and enjoy!

This recipe is under 650kcal per serving.

Due to local availability, the ingredients you receive may be a little different to what’s pictured. It’ll be just as delicious, just follow your recipe card!

Tags:

Over 30g protein

•Calorie Smart

•Bestseller

•Under 40g carbs

Allergens:

Sesame

•Gluten

•Soy

•Wheat

•Eggs

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

Total30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

2 clove

garlic

1 stalk

celery

1 cob

corn

(May be present: Milk, Soy, Sesame. )

1 packet

chicken breast

1 packet

Korean Stir-Fry Sauce

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

1 bag

Slaw Mix

1 packet

sriracha

(May be present: Soy. )

1 packet

mayonnaise

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

Not included in your delivery

olive oil

drizzle

vinegar (rice wine or white wine)

Nutrition Values

Energy (kJ)2246 kJ

Fat29.9 g

of which saturates4.9 g

Carbohydrate34.2 g

of which sugars14.6 g

Dietary Fibre4.9 g

Protein38 g

Sodium1390 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

• Finely chop garlic. Thinly slice celery. Drain the sweetcorn. Cut chicken breast into 2cm chunks. • In a medium bowl, combine chicken, garlic, a generous pinch of salt and a drizzle of olive oil. Set aside.

• Heat a large frying pan over medium-high heat. Cook sweetcorn, tossing, until lightly browned, 4-5 minutes. Transfer to a large bowl.

TIP: Cover the pan with a lid if the corn kernels are "popping" out.

• Return the frying pan to medium-high heat with enough olive oil to coat the base. • When oil is hot, dust off any excess flour from chicken and cook, turning occasionally, until browned and cooked through, 5-6 minutes.

• Reduce the heat to medium, then add Korean stir-fry sauce and cook, stirring, until coated and heated through, 1 minute.

• Meanwhile, add slaw mix to the charred corn, along with celery and a drizzle of vinegar and olive oil. Season with salt and pepper. • In a small bowl, combine sriracha, mayonnaise and a dash of water. Season to taste.