Quick Sticky Asian Chicken & Celery Slaw
with Roast Pumpkin & Potato Chunks
This chicken has layers upon layers of flavour, first being cooked in our staple sweet soy seasoning, then being tossed in sweet chilli and soy! A crunchy, creamy slaw and chunks of roast veggies act as the perfect side-kicks to this superstar dish.
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
Potato
1
Peeled Pumpkin Pieces
1
Chicken Thigh
1
Sweet Chilli Sauce
1
Cucumber
1
Celery
1
Shredded Cabbage Mix
1
Mayonnaise
(Contains Egg; )
1
Coriander
1
Sweet Soy Seasoning
(Contains Gluten, Soy; )
Not included in your delivery
olive oil
soy sauce
(Contains Gluten, Soy; )
sesame oil
(Contains Sesame; )
Nutrition Values
Instructions
• Cut potato into bite-sized chunks. • Set your air fryer to 200°C. Place peeled pumpkin pieces and potato evenly into air fryer basket, drizzle with olive oil and cook for 10 minutes. Shake the basket, then cook until tender, a further 5-10 minutes.
TIP: No airfryer? Preheat oven to 240°C/220°C fan-forced. Place peeled pumpkin pieces and potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes.
• Meanwhile, place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine chicken, sweet soy seasoning and a drizzle of olive oil. • When the veggies have 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook chicken steaks until cooked through, 3-5 minutes each side. • Remove pan from heat and add sweet chilli sauce and the soy sauce, turning chicken to coat.
TIP: Chicken is cooked through when it's no longer pink inside. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Meanwhile, in a medium bowl, combine chicken, sweet soy seasoning and a drizzle of olive oil. • When the veggies have 15 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook chicken thigh, turning occasionally, until browned and cooked through, 10-14 minutes. • Remove pan from heat and add sweet chilli sauce and the soy sauce, turning chicken to coat.
TIP: Chicken is cooked through when it's no longer pink inside.
• While the chicken is cooking, slice cucumber into half-moons. Thinly slice celery. • In a second medium bowl, combine shredded cabbage mix, cucumber, celery, mayonnaise, the sesame oil and a drizzle of vinegar. Season to taste.
• Divide sticky Asian chicken, celery slaw, roast pumpkin and potato chunks between plates. Tear over coriander. Enjoy!