Sweet Chilli Chicken & Corn Veggie Toss
with Asian Mayo & Spring Onion
A rich sauce can give a wealth of flavour to tender chicken breast. Take this soy sauce and mayo combination, it’s loaded with delicious aromas that elevate this sweet chilli chicken to the next level. For a pop of gold in your veggie toss add some charred corn to the mix. We’re sure your dinner experience will be newly enriched.
This recipe is under 650kcal per serving.
We’ve replaced the crispy shallots in this recipe with spring onion due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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
1
carrot
1 portion
cauliflower
1 tin
sweetcorn
1 packet
mayonnaise
(Contains Egg; May be present Fish, Wheat, Cashew, Almond, Sesame, Soy. )
1 packet
chicken breast
1 packet
ginger paste
1 sachet
Sweet Soy Seasoning
(Contains Soy, Gluten(Wheat); )
1 packet
sweet chilli sauce
½ sprig
spring onion
Not included in your delivery
olive oil
1 tsp
soy sauce
(Contains Gluten, Soy; )
drizzle
vinegar (rice wine or white wine)
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato and carrot into bite-sized chunks. Cut cauliflower into small florets. Drain sweetcorn. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 25-30 minutes.
TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, combine mayonnaise and the soy sauce in a small bowl. Set aside. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.
• When veggies have 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook chicken steaks until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). • Add ginger paste and sweet soy seasoning, and cook, turning chicken, until fragrant, 1 minute. • Remove from heat, then add sweet chilli sauce and a splash of water, turning chicken to coat. Transfer to a plate to rest.
• Slice sweet chilli chicken. • When the roast veggies are done, add a drizzle of vinegar to the oven tray and gently toss to combine. • Divide corn veggie toss and sweet chilli chicken between plates. Drizzle over soy mayo. • Garnish with spring onion. Enjoy!