Sweet-Soy Crumbed Chicken
with Asian Slaw & Sesame Wedges
This is a shining bowl of golden flavour. The chicken strips crumbed in a sweet-soy panko are worth their weight in glowing praise. You are sure to receive plenty when you plate these up with crisp potato wedges peppered with sesame seeds and a colourful slaw.
The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
3
potato
1 sachet
mixed sesame seeds
(Contains Sesame; )
1
radish
1 stalk
celery
1 packet
mayonnaise
(Contains Egg; )
1 packet
panko breadcrumbs
(Contains Gluten; )
1 sachet
Sweet Soy Seasoning
(Contains Gluten, Soy; )
1 packet
chicken breast strips
1 bag
slaw mix
1 packet
Yuzu Vinaigrette
(Contains Gluten, Soy; )
Not included in your delivery
olive oil
1 tsp
sesame oil
(Contains Sesame; )
½ tsp
soy sauce
(Contains Gluten, Soy; )
1 tbs
plain flour
(Contains Gluten; )
1
egg
(Contains Egg; )
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan forced. • Cut potato into wedges. • Place potato on a lined oven tray. Add mixed sesame seeds, a drizzle of olive oil and a pinch of salt and pepper. Toss to coat, spread out evenly, then bake until tender, 25-30 minutes.
TIP: If your oven tray is crowded, divide between two trays!
• Meanwhile, thinly slice radish. Finely chop celery. • In a small bowl, combine mayonnaise, the sesame oil and soy sauce. Set aside.
• In a shallow bowl, combine the plain flour and a generous pinch of salt. • In a second shallow bowl, whisk the egg. • In a third shallow bowl, combine panko breadcrumbs and sweet-soy seasoning. • Coat chicken breast strips in the flour mixture, followed by the egg and finally the panko breadcrumbs. Transfer to a plate.
• When the wedges have 10 minutes remaining, heat a large frying pan over medium-high heat with enough olive oil to coat base of the pan. • When oil is hot, cook crumbed chicken in batches until golden and cooked through, 3-4 minutes each side. • Transfer to a paper towel-lined plate.
• Meanwhile, combine radish, celery and slaw mix in a medium bowl. • Add yuzu vinaigrette, season to taste and toss to coat.
• Divide sesame wedges, Asian slaw and sweet-soy crumbed chicken between plates. • Serve with sesame mayo. Enjoy!