Korean-Style Chicken & Capsicum-Corn Slaw
with Sriracha Mayo
Our eyes are wide open with anticipation for sticky and richly glazed chicken, it’s simply irresistible. In a bowl of charred corn and capsicum slaw it's sure to make your jaw drop, and don’t get us started on the sriracha mayo. In fact, let’s dive right in and enjoy!
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 tin
sweetcorn
1 stalk
celery
1
capsicum
1 packet
chicken thigh
1 packet
Korean Stir-Fry Sauce
(Contains Sesame, Gluten, Soy, Wheat; May be present Egg, Fish, Milk, Almond. )
1 bag
Slaw Mix
1 packet
sriracha
(May be present Egg, Gluten, Sesame, Fish, Soy, Milk, Almond, Cashew, Brazil Nut, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
mayonnaise
(Contains Egg; )
Not included in your delivery
olive oil
drizzle
vinegar (rice wine or white wine)
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic. Drain sweetcorn. Thinly slice celery and capsicum. Cut chicken thigh into 2cm chunks. • In a medium bowl, combine chicken, garlic, a generous pinch of salt and a drizzle of olive oil. Set aside.
• Heat a large frying pan over medium-high heat. Cook sweetcorn and capsicum, tossing, until lightly browned, 4-5 minutes. Transfer to a large bowl.
TIP: Cover the pan with a lid if the corn kernels are popping" out.
• Return the frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, cook chicken, tossing, until browned and cooked through, 5-6 minutes.
• Add Korean stir-fry sauce to the pan, stirring, until chicken is coated and heated through, 1 minute.
• Meanwhile, add slaw mix to the charred corn and capsicum, along with celery and a drizzle of vinegar and olive oil. Season with salt and pepper. • In a small bowl, combine sriracha, mayonnaise and a dash of water. Season to taste.
• Divide charred capsicum-corn slaw between bowls. • Top with Korean-style sticky chicken. • Drizzle with sriracha mayo to serve. Enjoy!