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Southeast Asian Crispy Chicken Bowl
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Southeast Asian Crispy Chicken Bowl

Southeast Asian Crispy Chicken Bowl

with Rainbow Slaw & Garlic Aioli

You’ve probably had your fair share of chicken and slaw, but this one may come out as the best because of how crispy the chicken is and how delicious it becomes on top of a ponzu-dressed slaw. What do you think, is chicken and slaw back on the menu?

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:
Over 30g protein
Under 650kcal
Under 40g carbs
Climate Superstar
Dietitian Approved
Allergens:
Soy
Sesame
Gluten
Egg

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
DifficultyEasy

Ingredients

Serving amount

2 clove

garlic

1

pear

1 bag

baby spinach leaves

1 packet

chicken breast

(May be present Gluten, Soy. )

1 packet

ponzu sauce

(Contains Soy; May be present Egg, Milk, Gluten, Fish, Sesame, Sulphites, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Walnut, Pine Nut. )

½ packet

cornflour

(May be present Milk, Gluten, Peanut, Soy, Sesame, Tree Nuts. )

1 sachet

Southeast Asian Spice Blend

1 bag

Asian Slaw Mix

1 packet

garlic aioli

(Contains Egg, Soy; )

Not included in your delivery

olive oil

1 tsp

sesame oil

(Contains Sesame; )

¼ cup

plain flour

(Contains Gluten; )

¼ tsp

salt

1

egg

(Contains Egg; )

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Nutrition Values

Energy (kJ)2165 kJ
Fat21.3 g
of which saturates3.7 g
Carbohydrate38.1 g
of which sugars16.9 g
Dietary Fibre7.9 g
Protein41.9 g
Sodium977 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.

Utensils

Large Frying Pan

Instructions

1
1

• Finely chop garlic. Thinly slice pear into sticks. Roughly chop baby spinach leaves. • Cut chicken breast into 2cm-thick strips.

2
2

• In a large frying pan, heat a generous drizzle of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. Transfer to a large bowl. • To the garlic oil, add ponzu sauce and the sesame oil. Stir to combine and set aside.

3
3

• In a medium bowl, combine the plain flour, half the cornflour(see ingredients) and the salt. • In a second medium bowl, whisk Southeast Asian spice blend and the egg until smooth. • Coat chicken first in the egg mixture, then in the flour mixture. Set aside on a plate.

4
4

• Return the frying pan to medium-high heat with enough olive oil to coat the base. Cook chicken until browned and cooked through, 3-4 minutes each side. Transfer to a paper towel-lined plate.

5
5

• Meanwhile, add Asian slaw mix to the ponzu dressing, along with baby spinach and pear. Toss to combine and season to taste.

6
6

• Divide rainbow slaw between bowls. • Top with Southeast Asian chicken. • Drizzle over garlic aioli to serve. Enjoy!