Quick Sweet Chilli Chicken & Creamy Asian Slaw
with Peanuts & Mint
We’re doing chicken with zap and zest tonight. Indulge in the pops of flavour when you take a bite of these chicken fillets glazed in a sweet chilli sauce. A fresh slaw, creamy with mayo, rounds it off. Include a garnish of mint to the slaw and a scattering of peanuts to the chicken to really complete this blissful experience.
This recipe is under 650kcal 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
1
cucumber
½
lemon
1 packet
chicken breast
2 sachet
Sweet Soy Seasoning
(Contains Soy, Gluten(Wheat); )
1 packet
sweet chilli sauce
1 packet
Asian Slaw Mix
1 packet
baby leaves
1 packet
Mayonnaise
(Contains Egg; )
1 packet
Crushed Peanuts
(Contains Peanut; )
1 packet
mint
Not included in your delivery
olive oil
1 tbs
plain flour
(Contains Gluten; )
1 tsp
sesame oil
(Contains Sesame; )
Nutrition Values
Utensils
Instructions
• Thinly slice cucumber into half-moons. Slice lemon into wedges.
• Place your hand flat on top of chicken and slice through horizontally to make two thin steaks.
• In a medium bowl, combine sweet soy seasoning, the plain flour and a drizzle of olive oil. Add chicken and turn to coat.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook chicken until cooked through, 3-5 minutes each side. • Remove pan from heat, then add sweet chilli sauce and a squeeze of lemon juice. Turn chicken to coat.
TIP: Chicken is cooked through when it's no longer pink inside.
• In a large bowl, combine Asian slaw mix, cucumber, baby spinach leaves, mayonnaise, the sesame oil, a squeeze of lemon juice and a pinch of salt.
• Divide Asian slaw between bowls. • Top with sweet chilli-glazed chicken, along with any remaining glaze. • Sprinkle over crushed peanuts and tear over mint to serve. Enjoy!