HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSoutheast Asian Chicken & Slaw
Southeast Asian Chicken & Slaw

Southeast Asian Chicken & Slaw

with Roasted Potato Chunks & Toasted Sesame Dressing

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We're using our Southeast Asian spice blend to give the classic combo of chicken and potatoes some added flair. Complement it with a colourful slaw and toasted sesame dressing that will bring even more excitement to this devilishly delicious dish.


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

Total Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

2 unit


1 sachet

sesame seeds


1 packet



1 packet

sesame oil blend


1 packet

chicken thigh

1 sachet

Southeast Asian spice blend

1 unit


1 unit


1 bunch


1 bag

shredded cabbage mix

1 packet

crispy shallots

Not included in your delivery

olive oil

1 tbs

soy sauce

(ContainsGluten, Soy)

2 tsp


2 tbs

rice wine vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2870 kJ
Fat36.2 g
of which saturates6.5 g
Carbohydrate44.3 g
of which sugars15.1 g
Dietary Fibre0 g
Protein40.3 g
Cholesterol0 mg
Sodium1040 mg
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 2cm chunks. Place the potato, a drizzle of olive oil and a pinch of salt and pepper on an oven tray lined with baking paper. Toss to coat, then roast until tender, 20-25 minutes.

TIP: Cut the potato to the correct size so it cooks in the allocated time!


While the potato is roasting, heat a large frying pan over a medium-high heat. Add the sesame seeds and toast, tossing, until golden, 3-4 minutes. Transfer to a small bowl. Add the mayonnaise, sesame oil blend, soy sauce, sugar and rice wine vinegar (2 tsp for 2 people / 4 tsp for 4 people) to the bowl. Mix well and set aside.


In a medium bowl, combine the Southeast Asian spice blend, a pinch of salt and pepper and a drizzle of olive oil. Add the chicken thigh and toss to coat.


Return the frying pan to a medium-high heat with a generous drizzle of olive oil. Add the chicken and cook, turning occasionally, until browned and cooked through, 10-14 minutes. Transfer to a plate to rest for 5 minutes.

TIP: The spice blend will char slightly in the pan, this adds to the flavour! TIP: The chicken is cooked when it's no longer pink inside.


While the chicken is cooking, grate the carrot (unpeeled). Thinly slice the cucumber into half-moons. Roughly chop the coriander. In a medium bowl, combine a pinch of salt and pepper, the remaining rice wine vinegar (4 tsp for 2 people / 2 1/2 tbs for 4 people) and a drizzle of olive oil. Add the shredded cabbage mix, carrot and cucumber. Toss to combine.


Thickly slice the chicken. Divide the Southeast Asian chicken thigh, slaw and roasted potato chunks between plates. Pour over any chicken resting juices. Spoon over the toasted sesame dressing. Garnish with the crispy shallots and coriander.