Sticky Asian Chicken & Sesame Wedges

Name: Sticky Asian Chicken & Sesame Wedges with Creamy Slaw
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: sachet Mixed Sesame Seeds; 1 packet Plum Sauce; 320 g Chicken Breast; 1 packet baby leaves; 2 packet Potato; 1 sachet Sesame Seeds; 1 packet Oyster Sauce; 1 packet Shredded Cabbage Mix; 1 packet Sweet Soy Seasoning

with Creamy Slaw

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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:

Family

Allergens:

Sesame

•Soy

•Molluscs

•Wheat

•Gluten

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

sachet

Mixed Sesame Seeds

(Contains: Sesame; May be present: Soy. )

1 packet

Plum Sauce

(Contains: Soy; )

320 g

Chicken Breast

1 packet

baby leaves

2 packet

Potato

1 sachet

Sesame Seeds

(Contains: Sesame; May be present: Soy. )

1 packet

Oyster Sauce

(Contains: Molluscs; )

1 packet

Shredded Cabbage Mix

1 packet

Sweet Soy Seasoning

(Contains: Soy, Wheat, Gluten; )

Nutrition Values

Calories450 kcal

Energy (kJ)1880 kJ

Fat15.7 g

of which saturates2 g

Carbohydrate35.1 g

of which sugars22 g

Dietary Fibre3.3 g

Protein41.2 g

Sodium1720 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

Cooking Steps

• 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.

• 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 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.

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

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

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