Sweet-Soy Crumbed Chicken
with Asian Cucumber Slaw & Sesame Wedges
This is a shining bowl of golden flavour. The chicken strips crumbed in a sweet-soy panko are worth their weight in glowing praise. You are sure to receive plenty when you plate these up with crisp potato wedges peppered with sesame seeds and a colourful cucumber slaw.
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
2
potatoes
1 sachet
mixed sesame seeds
(Contains Sesame; )
1
radish
1
pear
1
cucumber
1 packet
mayonnaise
(Contains Egg; )
1 packet
panko breadcrumbs
(Contains Gluten(Wheat); )
1 sachet
Sweet Soy Seasoning
(Contains Soy, Gluten(Wheat); )
1 packet
chicken breast strips
1
avocado
1 bag
Asian Slaw Mix
1 packet
Japanese Dressing
(Contains Sesame, Soy; )
Not included in your delivery
olive oil
1 tsp
sesame oil
(Contains Sesame; )
½ tsp
soy sauce
(Contains Gluten, Soy; )
1 tbs
plain flour
(Contains Gluten; )
1
egg
(Contains Egg; )
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan forced. • Cut potato into wedges. • Place potato on a lined oven tray. Drizzle with olive oil, sprinkle with mixed sesame seeds and a pinch of salt and pepper. Toss to coat, spread out evenly, then bake until tender, 25-30 minutes.
Little cooks: Kids can help sprinkle over the sesame seeds and toss the wedges.
• Meanwhile, thinly slice radish. Slice avocado in half, scoop out flesh and thinly slice. Thinly slice pear. Thinly slice cucumber into rounds. • In a small bowl, combine mayonnaise, the sesame oil and soy sauce. Set aside.
• In a shallow bowl, combine the plain flour and a generous pinch of salt. • In a second shallow bowl, whisk the egg. • In a third shallow bowl, combine panko breadcrumbs and sweet soy seasoning. • Coat chicken breast strips in the flour mixture, followed by the egg and finally the panko breadcrumbs. Transfer to a plate.
• When the wedges have 10 minutes remaining, heat a large frying pan over medium-high heat with enough olive oil to coat the base. • When oil is hot, cook crumbed chicken in batches, until golden and cooked through, 3-4 minutes each side. • Transfer to a paper towel-lined plate.
• Meanwhile, combine radish, pear, avocado, cucumber and Asian slaw mix in a medium bowl. • Add Japanese dressing and toss to coat.
• Divide Asian cucumber slaw, sesame wedges and sweet-soy crumbed chicken between plates. • Serve with sesame mayo. Enjoy!