Chargrilled Asian Chicken Steak & Corn Cobs
with Zesty Sweet Chilli Salad
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.
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
Corn
1
Lemon
Garlic
1
Carrot
1
Cucumber
1
Chicken Breast
1
Sweet Soy Seasoning
(Contains Soy, Gluten(Wheat); )
1
Sweet Chilli Sauce
1
Mixed Salad Leaves
1
Crispy Shallots
Not included in your delivery
1
olive oil
butter
(Contains Milk; )
Nutrition Values
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. • To a medium bowl, add pork loin steak, 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. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • 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 pork loin steaks until charred and cooked through, 2-4 minutes each side. Transfer to a plate to rest for 5 minutes.
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. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • 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 pork. • Divide Vietnamese BBQ pork steak, zesty sweet chilli salad and grilled corn cobs between plates. • Sprinkle with crispy shallots. Serve with the remaining charred lemon. Enjoy! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • 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!