Sticky Korean Chicken & Cheesy Corn

Name: Sticky Korean Chicken & Cheesy Corn with Peanut Rice & Asian Radish Slaw
Total time: 40 min
Yield: 2
Cuisine: Korean
Ingredients: olive oil; 1.25 cup water; 1 packet Jasmine rice; 1 packet Crushed Peanuts; 1 sprig Spring Onion; 2 Radish; 1 tin sweetcorn; 1 packet chicken thigh; 1 packet ginger paste; drizzle vinegar (white wine or rice wine); 1 packet mayonnaise; 1 packet Shredded Cheddar Cheese; 1 packet cornflour; 2 tbs plain flour; 1 packet Korean Stir-Fry Sauce; 1 packet Slaw Mix; 1 packet Japanese Dressing; 1 sachet Crispy Shallots

with Peanut Rice & Asian Radish Slaw

Get up to $175 off

Asian cuisine isn’t shy about using big, bold and outrageous flavours. This sticky chicken is no exception - we've taken fried chicken and teamed it with cheesy corn over nutty rice and a radish slaw for an absolutely vibrant feast.

Allergens:

Peanuts

•Eggs

•Milk

•Gluten

•Sesame

•Soy

•Wheat

•Gluten(Wheat)

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

Total40 minutes

Cooking Time25 minutes

DifficultyMedium

Ingredients

Serving amount

1 packet

Jasmine rice

(May be present: Milk, Gluten, Sesame, Peanuts, Soy, Almond, Brazil Nut, Cashew, Macadamia, Pecan, Pistachio, Pine Nut, Walnut, Hazelnut. )

1 packet

Crushed Peanuts

(Contains: Peanuts; May be present: Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Macadamia, Pecan, Pistachio, Pine Nut, Walnut, Hazelnut, Wheat. )

1 sprig

Spring Onion

Radish

1 tin

sweetcorn

1 packet

chicken thigh

1 packet

ginger paste

1 packet

mayonnaise

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

1 packet

Shredded Cheddar Cheese

(Contains: Milk; )

1 packet

cornflour

1 packet

Korean Stir-Fry Sauce

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

1 packet

Slaw Mix

1 packet

Japanese Dressing

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

1 sachet

Crispy Shallots

Not included in your delivery

olive oil

1.25 cup

water

drizzle

vinegar (white wine or rice wine)

2 tbs

plain flour

(Contains: Gluten; )

Nutrition Values

Energy (kJ)4416 kJ

Calories1055 kcal

Fat55 g

of which saturates16.2 g

Carbohydrate115.6 g

of which sugars28.2 g

Dietary Fibre7.9 g

Protein28.2 g

Sodium1445 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

•Medium Saucepan

•Lid

•Baking Dish

•Large Non-Stick Pan

Cooking Steps

• In a medium saucepan, add the water and bring to the boil over high heat. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove pan from heat and keep covered until rice is tender and water is absorbed, 10-15 minutes. • When the rice is done, stir through crushed peanuts. Season to taste. Cover to keep warm and set aside.

TIP: The rice will finish cooking in its own steam so don’t peek!

• Meanwhile, preheat the grill to high. • Thinly slice spring onion and radish. • Drain sweetcorn. • Cut chicken thigh into 2cm chunks. • In a medium bowl, combine chicken, ginger paste, a generous pinch of salt and a drizzle of vinegar. Set aside.

• In a baking dish, combine sweetcorn, mayonnaise, half the spring onion and a pinch of sugar. • Season with salt and pepper, then sprinkle over shredded Cheddar cheese. • Grill until the cheese has melted, 7-8 minutes.

TIP: Grills cook fast, so keep an eye on the cheesy corn!

• Heat a large frying pan over medium-high heat with enough olive oil to cover the base. • To the bowl with chicken, add cornflour and the plain flour and toss to coat. • When oil is hot, dust off any excess flour from chicken, then cook chicken in batches, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a medium bowl. • Add Korean stir-fry sauce and toss chicken to coat.

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

• While the chicken is cooking, combine radish, slaw mix and Japanese dressing in a second medium bowl and toss to coat. Season to taste.

• Bring everything to the table to serve. Top cheesy corn with remaining spring onion. • Help yourself to sticky Korean chicken, cheesy corn, Asian radish slaw and peanut rice. • Garnish slaw with crispy shallots to serve. Enjoy!