Korean-Style Sticky Chicken

Name: Korean-Style Sticky Chicken with Charred Corn Slaw & Sriracha Mayo
Total time: 35 min
Yield: 2
Cuisine: Korean
Ingredients: 1 tin Sweetcorn; 320 g Chicken Thigh; 1 packet Mayonnaise; 1 Celery; 1 packet Sriracha; 1 packet baby leaves; 1 packet Korean Stir-Fry Sauce; 1 Carrot; 1 packet Shredded Cabbage Mix

with Charred Corn Slaw & Sriracha Mayo

Get up to $175 off

Tags:

Healthy

Allergens:

Sesame

•Gluten

•Soy

•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

Total35 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 tin

Sweetcorn

320 g

Chicken Thigh

1 packet

Mayonnaise

(May be present: Soy, Sesame, Fish, Eggs. )

Celery

1 packet

Sriracha

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

1 packet

baby leaves

1 packet

Korean Stir-Fry Sauce

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

Carrot

1 packet

Shredded Cabbage Mix

Nutrition Values

Calories420 kcal

Energy (kJ)1760 kJ

Fat24.2 g

of which saturates4.7 g

Carbohydrate23 g

of which sugars16.1 g

Dietary Fibre3.6 g

Protein32.3 g

Sodium1230 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.

Cooking Steps

• Finely chop garlic. Thinly slice celery. Drain sweetcorn. Roughly chop baby spinach. Grate carrot. 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.

• 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 shredded cabbage mix to the charred corn, along with celery, baby spinach, carrot 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!