Super Quick Asian Chicken & Rainbow Slaw
with Charred Corn & Garlic Aioli
Sweet chilli and sweet soy, they're combining in the pan to transform these chicken breast into a new taste sensation. The slaw is also glowing in the bowl when you toss it through with garlic aioli and serve with charred corn. The fam’ will be gobbling this dinner down in seconds.
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
Radish
1
Celery
1
Carrot
1
Chicken Breast
1
Sweet Soy Seasoning
(Contains Soy, Gluten(Wheat); )
1
Sweet Chilli Sauce
1
Shredded Cabbage Mix
1
Garlic Aioli
(Contains Egg, Soy; )
1
Sweetcorn
Not included in your delivery
1
olive oil
white wine vinegar
Nutrition Values
Cooking Steps
• Grate the carrot. • Thinly slice pear into sticks. Finely chop celery. • Drain the sweetcorn. • Discard any liquid from beef strips packaging. • In a medium bowl, combine beef strips, sweet soy seasoning and a drizzle of olive oil. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Grate carrot. • Thinly slice pear into sticks. Finely chop celery. • Drain sweetcorn. • Cut chicken breast into 2cm chunks. • In a medium bowl, combine chicken, sweet soy seasoning and a drizzle of olive oil.
• Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a large bowl. • Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook beef strips in batches, tossing, until browned and cooked through, 1-2 minutes. • Remove pan from heat, add sweet chilli sauce and toss beef to coat.
TIP: Cover the pan with a lid if the corn kernels are “popping” out. TIP: Cooking the meat in batches over a high heat helps it stay tender. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a large bowl. • Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Remove pan from heat, add sweet chilli sauce and toss chicken to coat.
TIP: Cover the pan with a lid if the corn kernels are “popping” out. TIP: Chicken is cooked through when it's no longer pink inside.
• Meanwhile, add shredded cabbage mix to the charred corn, along with pear, celery, carrot, garlic aioli and a drizzle of white wine vinegar. • Season and toss to combine.
• Divide rainbow slaw between bowls. • Top with Asian beef. • Spoon any remaining sweet chilli glaze over beef to serve. Enjoy! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Divide rainbow slaw between bowls. • Top with sweet soy-glazed chicken. • Spoon any remaining sweet chilli glaze over chicken to serve. Enjoy!