Korean-Style Sticky Chicken & Capsicum Slaw
with Sriracha Mayo
Our eyes are wide open with anticipation for sticky and richly sauced chicken, it’s simply irresistible. In a bowl of charred corn and capsicum 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 and under 30g carbohydrates per serving.
Due to local availability, we’ve replaced some of your ingredients. They may be a little different to what’s pictured, but just as delicious!
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
Ingredients
2 clove
garlic
1 stalk
celery
1 bag
baby spinach leaves
½ tin
sweetcorn
1 packet
chicken thigh
1 bag
Slaw Mix
1 packet
sriracha
(May be present Egg, Gluten, Sesame, Fish, Soy, Milk, Almond, Cashew, Brazil Nut, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
mayonnaise
(Contains Egg; )
1 packet
Korean Stir-Fry Sauce
(Contains Sesame, Gluten, Soy; May be present Egg, Fish, Milk, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
Not included in your delivery
olive oil
drizzle
vinegar (rice wine or white wine)
Nutrition Values
Utensils
Instructions
• Finely chop garlic. Thinly slice celery. Drain sweetcorn. Roughly chop baby leaves. Cut chicken thigh 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 high heat with a drizzle of olive oil. • When oil is hot, cook chicken, tossing, until browned and cooked through, 5-6 minutes.
TIP: Chicken is cooked through when it's no longer pink inside.
• Reduce the heat to medium, then add Korean stir-fry sauce and cook, stirring, until chicken is coated and sauce is heated through, 1 minute.
• Meanwhile, add slaw mix to the charred corn, along with celery, baby leaves 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.
• Divide charred corn slaw between bowls. • Top with Korean-style sticky chicken. • Drizzle with sriracha mayo to serve. Enjoy!
