Sticky Korean Chicken & Corn Slaw
with Fried Egg & Soy Mayo
This chicken is dressing to impress anyone who sits at your table. A rainbow slaw tossed with the sweet and smokey taste of charred sweetcorn holds up the succulent Korean stir-fry sauced chicken, wearing nothing less than a creamy soy mayo drizzle. Don’t forget the jewel in the ensemble, the fried egg.
This recipe is under 650kcal per serving and under 40g 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 packet
baby leaves
1 tin
sweetcorn
1 packet
mayonnaise
(Contains Egg; )
1 packet
chicken breast
½ packet
Korean Stir-Fry Sauce
(Contains Sesame, Gluten, Soy; May be present Egg, Fish, Milk, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
Shredded Cabbage Mix
Not included in your delivery
olive oil
drizzle
soy sauce
(Contains Gluten, Soy; )
20 g
butter
(Contains Milk; )
1 tsp
honey
2
eggs
(Contains Egg; )
drizzle
vinegar (white wine or rice wine)
drizzle
sesame oil
(Contains Sesame; )
Nutrition Values
Utensils
Instructions
• Finely chop garlic. Roughly chop baby leaves. Drain sweetcorn. • In a small bowl, combine mayonnaise and a drizzle of soy sauce. Set aside.
• Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a large bowl.
TIP: Cover the pan with a lid if the kernels are "popping" out.
• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken steaks until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). • In the last minute of cook time, add the butter and garlic and cook until fragrant, 1 minute. • Remove from heat, then add the honey and Korean stir-fry sauce (see ingredients) and turn to coat. Transfer to a plate.
TIP: Chicken is cooked through when it's no longer pink inside.
• Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. Crack the eggs into the pan. Cook until egg whites are firm and the yolks are cooked to your liking, 4-5 minutes.
• Meanwhile, to the bowl with the charred corn, add shredded cabbage mix, baby leaves and a drizzle of vinegar, sesame oil and olive oil. Season and toss to coat.
• Slice chicken. • Divide corn slaw and chicken between bowls. Top with a fried egg. • Drizzle over soy mayo. Enjoy!