Southeast Asian Crispy Chicken Bowl
with Rainbow Slaw & Garlic Aioli
You’ve probably had your fair share of chicken and slaw, but this one may come out as the best because of how crispy the chicken is and how delicious it becomes on top of a ponzu-dressed slaw. What do you think, is chicken and slaw back on the menu?
This recipe is under 650kcal per serving and under 40g 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
pear
1 bag
baby spinach leaves
1 packet
chicken breast
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 sachet
Southeast Asian Spice Blend
1 bag
Asian Slaw Mix
1 packet
garlic aioli
(Contains Egg, Soy; )
Not included in your delivery
olive oil
1 tsp
sesame oil
(Contains Sesame; )
¼ cup
plain flour
(Contains Gluten; )
¼ tsp
salt
1
egg
(Contains Egg; )
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic. Thinly slice pear into sticks. Roughly chop baby spinach leaves. • Cut chicken breast into 2cm-thick strips.
• In a large frying pan, heat a generous drizzle of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. Transfer to a large bowl. • To the garlic oil, add ponzu sauce and the sesame oil. Stir to combine and set aside.
• In a medium bowl, combine the plain flour, half the cornflour(see ingredients) and the salt. • In a second medium bowl, whisk Southeast Asian spice blend and the egg until smooth. • Coat chicken first in the egg mixture, then in the flour mixture. Set aside on a plate.
• Return the frying pan to medium-high heat with enough olive oil to coat the base. Cook chicken until browned and cooked through, 3-4 minutes each side. Transfer to a paper towel-lined plate.
• Meanwhile, add Asian slaw mix to the ponzu dressing, along with baby spinach and pear. Toss to combine and season to taste.
• Divide rainbow slaw between bowls. • Top with Southeast Asian chicken. • Drizzle over garlic aioli to serve. Enjoy!