Crispy Asian Chicken & Carrot Noodle Salad
with Ponzu Dressing & Soy Mayo
With a sensational combination of textures and sweet and spicy Asian flavours, including our signature ponzu sauce, you won't believe you made this yourself – and in under half an hour too!
This recipe is under 650kcal per serving and under 30g carbohydrates 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
2 clove
garlic
1 knob
ginger
1 bag
coriander
1 packet
Diced Chicken
1 pinch
chilli flakes
1 packet
mayonnaise
(Contains Egg; )
1 sachet
mixed sesame seeds
(Contains Sesame; )
1 packet
ponzu sauce
(Contains Soy; May be present Egg, Milk, Gluten, Fish, Sesame, Sulphites, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Walnut, Pine Nut. )
½ packet
cornflour
(May be present Milk, Gluten, Peanut, Soy, Sesame, Almond, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut, Brazil Nut. )
1 packet
Carrot Noodles
1 bag
baby spinach leaves
½ bag
Shredded Cabbage Mix
Not included in your delivery
olive oil
1 tsp
soy sauce
(Contains Gluten, Soy; )
1 tsp
honey
1 drizzle
rice wine vinegar
1 drizzle
sesame oil
(Contains Sesame; )
Nutrition Values
Utensils
Cooking Steps
• Finely grate garlic and ginger. Roughly chop coriander. • In a medium bowl, combine diced chicken, garlic, ginger, a pinch of chilli flakes (if using), a generous pinch of salt and a drizzle of olive oil. Set aside. • In a small bowl, combine mayonnaise and the soy sauce.
• Heat a large frying pan over a medium-high heat. Toast sesame seeds, tossing, until golden, 3-4 minutes. Transfer to a large bowl. • Add ponzu sauce, honey, a drizzle of rice wine vinegar and sesame oil to the bowl with sesame seeds. Stir well to combine.
• Return frying pan to a medium-high heat with enough olive oil to cover the base. • To the bowl with chicken, add cornflour (see ingredients) and toss to coat. • When oil is hot, pick up chicken with tongs, shaking off any excess flour, and cook, tossing occasionally, until browned and cooked through, 4-6 minutes. Transfer to a plate lined with paper towel.
• Meanwhile, add carrot noodles, baby spinach leaves and shredded cabbage mix (see ingredients) to sesame dressing. Toss to combine. • Divide carrot noodle salad between bowls and top with Asian fried chicken. • Drizzle over soy mayo and garnish with coriander to serve.