Sweet Chilli Chicken & Corn Veggie Toss
with Asian Mayo & Crispy Shallots
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
Ingredients
1 packet
Crispy Shallots
1 tin
Sweetcorn
1 packet
Sweet Chilli Sauce
320 g
Chicken Breast
2 packet
Potato
1 packet
Ginger Paste
1
Carrot
1
Cauliflower
1 packet
Sweet Soy Seasoning
(Contains: Wheat, Gluten, Soy; )
Nutrition Values
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato and carrot into bite-sized chunks. Cut cauliflower into small florets. Drain sweetcorn. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 25-30 minutes.
TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, combine mayonnaise and the soy sauce in a small bowl. Set aside. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.
• When 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 (cook in batches if your pan is getting crowded). • Add ginger paste and sweet soy seasoning, and cook, turning chicken, until fragrant, 1 minute. • Remove from heat, then add sweet chilli sauce and a splash of water, turning chicken to coat. Transfer to a plate to rest.
• Slice sweet chilli chicken. • When the roast veggies are done, add a drizzle of vinegar to the oven tray and gently toss to combine. • Divide corn veggie toss and sweet chilli chicken between plates. Drizzle over soy mayo. • Garnish with crispy shallots. Enjoy!
