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.
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
Instructions
• 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.