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Sticky Asian Chicken & Sesame Wedges
Sticky Asian Chicken & Sesame Wedges

Sticky Asian Chicken & Sesame Wedges

with Creamy Slaw

Who would’ve thought to combine sweet chilli sauce and oyster sauce for the most perfect sweet and savoury experience you’ve every had? We did! This luscious, rich sauce enrobes juicy chicken breast for the ideal mouthful. A side of sesame fries and a fresh slaw are all you need to make this meal complete.

This recipe is under 650kcal per serving.

We’ve replaced the sesame seeds in this recipe with cripsy shallots due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

Tags:
Kid Friendly
Calorie Smart
Allergens:
Soy
Gluten(Wheat)
Molluscs
Eggs

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

Total30 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

2

Potato

1 packet

Chicken Breast

2 sachet

Sweet Soy Seasoning

(Contains: Soy, Gluten(Wheat); )

1 packet

sweet chilli sauce

1 packet

oyster sauce

(Contains: Molluscs; )

1 packet

Shredded Cabbage Mix

1 packet

Baby Leaves

1 packet

mayonnaise

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

1 sachet

Crispy Shallots

Not included in your delivery

olive oil

drizzle

vinegar (rice wine or white wine)

Nutrition Values

Energy (kJ)2351 kJ
Calories562 kcal
Fat17.2 g
of which saturates3.1 g
Carbohydrate55.7 g
of which sugars34.4 g
Dietary Fibre5 g
Protein46.9 g
Sodium1539 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

Baking Paper
Baking Tray
Large Frying Pan

Cooking Steps

1
1

• Preheat oven to 240°C/220°C fan-forced. • Cut potato into wedges, then place on a lined oven tray. • Drizzle with olive oil, season with salt. • Toss to coat, spread out evenly, then bake until tender, 25-30 minutes.

2
2

• 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.

3
3

• When the wedges have 10 minutes remaining heat a large frying pan over medium-high heat with drizzle of olive oil. • Cook chicken steaks until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded).

TIP: Chicken is cooked when it's no longer pink inside.

4
4

• Remove from heat, add sweet chilli sauce and oyster sauce and turn to coat.

5
5

• In a medium bowl, combine shredded cabbage mix, baby leaves, mayonnaise and a drizzle of vinegar. Season to taste.

6
6

• Divide wedges, Asian chicken and creamy slaw between plates. • Top chicken with any remaining sauce and sprinkle over crispy shallots to serve. Enjoy!