Chargrilled Asian Chicken Steak & Corn Cobs

Name: Chargrilled Asian Chicken Steak & Corn Cobs with Zesty Sweet Chilli Salad
Total time: 30 min
Yield: 2
Cuisine: Vietnamese
Ingredients: olive oil; 1 corn; ½ lemon; 2 clove garlic; 1 carrot; 1 cucumber; 1 packet chicken breast; 1 sachet Sweet Soy Seasoning; 15 g butter; 1 packet sweet chilli sauce; 1 packet Mixed Salad Leaves; 1 sachet Crispy Shallots

with Zesty Sweet Chilli Salad

Get up to $175 off

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.

Tags:

Calorie Smart

•Over 30g protein

Allergens:

Soy

•Gluten(Wheat)

•Milk

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

Total30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

corn

(May be present: Milk, Soy, Sesame. )

lemon

2 clove

garlic

carrot

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

Energy (kJ)1989 kJ

Calories348 kcal

Fat13 g

of which saturates3.8 g

Carbohydrate42.9 g

of which sugars21.6 g

Dietary Fibre11.4 g

Protein43.4 g

Sodium658 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Medium Pan

•Large Non-Stick Pan

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!