Chargrilled Asian Chicken Steak & Corn Cobs
with Zesty Sweet Chilli Salad
- Soy
- Gluten(Wheat)
- Milk
- Milk
- Soy
- Sesame
- May contain traces of allergens
Summer is the best time to explore fresh and fragrant flavours! Let’s break out the BBQ tongs and grill up an Asian-spiced chicken steak, served alongside a garlic-butter brushed corn cob that’s bursting with sweetness. For a touch of vibrancy, we’ve added a crisp and colourful salad tossed in a sweet chilli dressing. Sounds like a winner to us! This recipe is under 650kcal per serving.
Ingredients
1
corn
(May be present: Milk, Soy, Sesame)
½
lemon
2 clove
garlic
1
carrot
1
cucumber
1 packet
chicken breast
1 sachet
Sweet Soy Seasoning
(Contains: Soy, Gluten(Wheat); )
1 packet
sweet chilli sauce
1 packet
Mixed Salad Leaves
1 sachet
Crispy Shallots
Not included in your delivery
olive oil
15 g
butter
(Contains: Milk; )
Nutrition Values
Utensils
Cooking Steps
•• Preheat BBQ to high heat. Halve corn cob and lemon. Finely chop garlic. Using a vegetable peeler, peel carrot and cucumber into ribbons. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • To a medium bowl, add chicken steaks, sweet soy seasoning and a drizzle of olive oil. Toss to coat. • In a small heatproof bowl, combine garlic and the butter. Microwave in 10 second bursts, until melted.
• When BBQ is hot, add corn to BBQ grill plate and cook, turning, until charred and cooked through, 10-15 minutes. • Brush corn cobs with garlic butter and season with salt and pepper.
NO BBQ? In a medium saucepan, bring water to boil. Cook corn in boiling water until tender and bright yellow, 5 minutes. Cover to keep warm.
• Meanwhile, grill chicken steaks until charred and cooked through, 3-6 minutes each side. Transfer to a plate.
No BBQ? Heat a large frying pan over a medium-high heat with a drizzle of olive oil. When oil is hot, cook pork until cooked through, 3-4 minutes each side. Transfer to a plate, cover and rest for 5 minutes.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate.
TIP: The chicken is cooked when it is no longer pink inside.
• While pork is resting, grill lemon, cut side down, until charred, 2-3 minutes.
No BBQ? Heat a large frying pan over high heat and cook lemon, cut side down, until charred, 1-2 minutes.
• In a large bowl, combine sweet chilli sauce, a good squeeze of lemon juice and a drizzle of olive oil. • Add cucumber, carrot, and mixed salad leaves. Toss to coat and season to taste.
• Thinly slice chicken. • Divide Vietnamese BBQ chicken steak, zesty sweet chilli salad and grilled corn cobs between plates. • Sprinkle with crispy shallots. Serve with the remaining charred lemon. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Reviewers enjoyed the sweet soy seasoning on the chicken, comparing it favourably to char siu roast pork when cooked properly.
- Ease of prep: Many found this dish quick and easy to prepare, even without using a barbecue.
- Suggestions: Consider grilling the lemon for extra flavour; some found it unnecessary. Brush corn lightly with garlic butter to avoid overpowering.
- Portions: Several customers mentioned the corn portions were too small, particularly when shared between two people.
