Korean-Style Sticky Chicken & Capsicum Slaw

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

with Sriracha Mayo

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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!

Tags:

High Protein

Allergens:

Wheat

•Gluten

•Sesame

•Soy

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

Capsicum

320 g

Chicken Thigh

Celery

1 packet

Sriracha

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

1 packet

baby leaves

Korean Stir-Fry Sauce

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

Carrot

1 packet

Shredded Cabbage Mix

Nutrition Values

Calories445 kcal

Energy (kJ)1860 kJ

Fat24.4 g

of which saturates4.7 g

Carbohydrate27.4 g

of which sugars20.4 g

Dietary Fibre4.9 g

Protein33.1 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 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.