Double Quick Sweet-Soy Chicken & Celery Slaw
with Roast Potato Chunks
Sweet chilli sauce can be found on so many things, but we’re sure it will be a real standout with this tender chicken. Enjoy the pops of flavour and the roasted potato with this winning dinner.
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
potato
2 packet
chicken breast
1 sachet
Sweet Soy Seasoning
(Contains Soy, Gluten(Wheat); )
1 packet
sweet chilli sauce
1 stalk
celery
1 packet
Slaw Mix
1 packet
mayonnaise
(Contains Egg; )
1 packet
parsley
Not included in your delivery
olive oil
1 tsp
soy sauce
(Contains Gluten, Soy; )
1 tsp
sesame oil
(Contains Sesame; )
drizzle
vinegar (rice wine or white wine)
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut potato into bite-sized chunks. • Place potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes.
• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a large bowl, combine sweet soy seasoning and a drizzle of olive oil. Add chicken and toss to coat. • When the potato has 10 minutes remaining, heat a large frying pan over high heat with a drizzle of olive oil. Cook chicken, tossing occasionally, until browned and cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). • Remove pan from heat, then add sweet chilli sauce and the soy sauce, turning chicken to coat.
• Meanwhile, thinly slice celery. • In a second medium bowl, combine slaw mix, celery, mayonnaise, the sesame oil and a drizzle of vinegar. Season to taste.
Little cooks: Help toss the slaw.
• Slice the chicken. • Divide sweet soy-glazed chicken, celery slaw and roast potato chunks between plates. • Tear over parsley leaves to serve. Enjoy!