Korean-Style Chicken & Charred Corn Slaw
with Sriracha Mayo
If you’re having sticky glazed chicken then you will need a handy-dandy slaw to go with it. A charred corn slaw, drizzled in a punchy sriracha mayo and tossed through with veggies and spring onion is the perfect slaw for the job. It’s a winning combination!
This recipe is under 550kcal per serving and under 40g carbohydrates per serving.
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 sprig
spring onion
½
carrot
1 tin
sweetcorn
1 packet
chicken breast
1 packet
cornflour
(May be present Milk, Gluten, Peanut, Soy, Sesame, Tree Nuts. )
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. )
1 packet
Shredded Cabbage 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; )
Not included in your delivery
olive oil
1 tbs
plain flour
(Contains Gluten; )
1 tsp
sesame oil
(Contains Sesame; )
drizzle
vinegar (rice wine or white wine)
Nutrition Values
Utensils
Instructions
• Finely chop garlic. Thinly slice celery and spring onion. Grate carrot (see ingredients). Drain sweetcorn. Cut chicken breast into 2cm chunks. • In a medium bowl, combine chicken, garlic 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.
• Add cornflour and the plain flour to the bowl of chicken and toss to coat • Return the frying pan to high heat with a drizzle of olive oil. • When oil is hot, dust off any excess cornflour from chicken and cook, tossing occasionally, until browned and cooked through, 5-6 minutes. • Transfer to a paper towel-lined plate.
TIP: Chicken is cooked through when it's no longer pink inside.
• Wipe out the frying pan, then return to medium heat with a drizzle of olive oil. • Add Korean stir-fry sauce and a splash of water, and cook, stirring, until heated through, 1 minute.
• Meanwhile, add shredded cabbage mix to the charred corn, along with carrot, celery, the sesame oil and a drizzle of vinegar. Season with salt and pepper and set aside. • In a small bowl, combine sriracha and mayonnaise. Season to taste.
• Divide charred corn slaw between bowls. Top with chicken. • Spoon Korean sauce over the chicken. • Drizzle with sriracha mayo and garnish with spring onion to serve. Enjoy!
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