Quick Korean Ginger Chicken & Corn Slaw Bowl
with Fried Egg & Spring Onion
This sizzling hot Korean-style chicken from the pan is an unparalleled delight. Delicious marinated beef and the joy of simplicity are winners in this dish. Topped off with a fried egg, this meal is a brilliant twist on a weeknight dinner.
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
½ tin
sweetcorn
1 packet
baby leaves
1 sprig
spring onion
1 packet
chicken breast
1 packet
ginger paste
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
Korean Stir-Fry Sauce
(Contains Sesame, Gluten, Soy, Wheat; May be present Egg, Fish, Milk, Almond. )
1 packet
Slaw Mix
1 packet
mayonnaise
(Contains Egg; )
Not included in your delivery
olive oil
1 tsp
sesame oil
(Contains Sesame; )
2
eggs
(Contains Egg; )
drizzle
vinegar (rice wine or white wine)
Nutrition Values
Utensils
Instructions
• Drain sweetcorn (see ingredients). Roughly chop baby leaves. Thinly slice spring onion. • Cut chicken breast into 2cm chunks.
• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. In the last 2 minutes of cook time, add sweetcorn and ginger lemongrass paste and cook, 1-2 minutes. • Reduce heat to medium, then add the soy sauce, sesame oil, Korean stir-fry sauce and a splash of water and cook until slightly reduced, 2-3 minutes. Transfer to a plate and cover to keep warm.
• Wash and dry the frying pan, then return to medium-high heat with a drizzle of olive oil. Crack the eggs into the pan and cook until egg whites are firm and yolks are cooked to your liking, 4-5 minutes. • Meanwhile, combine slaw mix, baby leaves and spring onion in a medium bowl, along with mayonnaise and a drizzle of vinegar. TIP: Cooking the eggs for 4-5 minutes will give a soft yolk. Cook for 6-7 minutes to get a hard yolk.
• Divide creamy slaw between bowls. Top with Korean chicken and corn and a fried egg. Season. • Garnish with spring onion to serve. Enjoy!