Thai-Style Chicken & Creamy Slaw
with Sweet Chilli Sauce & Coriander
When it gets 'chilli' out, it’s a good idea to have an extra layer on you, but how about on tonight’s dinner? Let’s add layers upon layers of flavour by coating the chicken in our Southeast Asian spices. The slaw joins in by getting wrapped in a sesame ginger dressing. For the finishing touch, dollop over some warming sweet chilli sauce!
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
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
carrot
1
cucumber
½
lemon
1 packet
ginger paste
(May be present Gluten, traces of egg, Fish, milk, Sesame, Tree Nuts, Soy. )
1 packet
cornflour
(May be present milk, Gluten, Peanuts, Soy, Sesame, Tree Nuts. )
1 packet
garlic aioli
(Contains Egg, Soy; )
1 bag
shredded cabbage mix
1 packet
sweet chilli sauce
1 bag
coriander
1 packet
boneless chicken drumstick
1 sachet
Southeast Asian spice blend
Not included in your delivery
olive oil
1 tbs
sesame oil
(Contains Sesame; )
½ tbs
soy sauce
(Contains Gluten, Soy; )
½ tbs
brown sugar
1 tbs
plain flour
(Contains Gluten; )
Nutrition Values
Utensils
Instructions
• Grate the carrot. Thinly slice cucumber into half-moons. Slice lemon into wedges. • Cut boneless chicken drumsticks into 2cm chunks.
• To a large heatproof bowl, add ginger paste. • In a large frying pan, heat the sesame oil over high heat until just smoking, 30 seconds. Remove from heat and carefully pour hot oil over ginger paste. • Add the soy sauce, brown sugar and a good squeeze of lemon juice. Mix well and set aside.
• In a medium bowl, combine chicken, Southeast Asian spice blend, a pinch of salt and a drizzle of olive oil. • Add cornflour and the plain flour and toss chicken to coat. • Return the frying pan to medium-high heat with enough olive oil to cover the base. • When oil is hot, dust off any excess cornflour from chicken and cook, tossing occasionally, until browned and cooked through, 6-8 minutes. Transfer to a paper towel-lined plate.
• Add garlic aioli to the dressing, along with shredded cabbage mix, carrot and cucumber. Toss to coat and season to taste. • Divide creamy slaw between plates. • Top with Thai-style chicken and sweet chilli sauce. • Tear over coriander to garnish. Serve with remaining lemon wedges. Enjoy!
