Sticky Asian Chicken & Celery Slaw
with Roast Pumpkin & Potato Chunks
This chicken has layers upon layers of flavour, first being cooked in our staple sweet soy seasoning, then being tossed in sweet chilli and soy! A crunchy, creamy slaw and chunks of roast veggies act as the perfect side-kicks to this superstar dish.
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
1
potato
1 packet
peeled pumpkin pieces
1 packet
chicken thigh
1 sachet
Sweet Soy Seasoning
(Contains Soy, Gluten(Wheat); )
1 packet
sweet chilli sauce
1
cucumber
1 stalk
Celery
1 packet
Shredded Cabbage Mix
1 packet
Mayonnaise
(Contains Egg; )
1 packet
coriander
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
• Cut potato into bite-sized chunks. • Set your air fryer to 200°C. Place peeled pumpkin pieces and potato evenly into air fryer basket, drizzle with olive oil and cook for 10 minutes. Shake the basket, then cook until tender, a further 5-10 minutes.
TIP: No airfryer? Preheat oven to 240°C/220°C fan-forced. Place peeled pumpkin pieces and potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes.
• Meanwhile, in a medium bowl, combine chicken, sweet soy seasoning and a drizzle of olive oil. • When the veggies have 15 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook chicken thigh, turning occasionally, until browned and cooked through, 10-14 minutes. • Remove pan from heat and add sweet chilli sauce and the soy sauce, turning chicken to coat.
TIP: Chicken is cooked through when it's no longer pink inside.
• While the chicken is cooking, slice cucumber into half-moons. Thinly slice celery. • In a second medium bowl, combine shredded cabbage mix, cucumber, celery, mayonnaise, the sesame oil and a drizzle of vinegar. Season to taste.
• Divide sticky Asian chicken, celery slaw, roast pumpkin and potato chunks between plates. Tear over coriander. Enjoy!