Double Ginger Lemongrass Fried Chicken & Salad Bowl
with Mayonnaise, Mint & Crushed Peanuts
This meal really puts the fresh in HelloFresh! Crispy, golden chicken is infused with the gentle warmth of ginger and zingy lemongrass, and is paired with a fragrant mint salad, crunchy crushed peanuts, and a creamy drizzle of mayonnaise. This superstar dish provides vibrant flavour in every bite.
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
Cucumber
1
Mint
2
Chicken Breast
1
Ginger & Lemongrass Paste
(May be present Egg, Milk, Gluten, Soy, Fish, Sesame, Almond, Cashew, Brazil Nut, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1
Cornflour
(May be present Milk, Gluten, Peanut, Soy, Sesame, Almond, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut, Brazil Nut. )
1
Shredded Cabbage Mix
1
Mixed Salad Leaves
1
Soy Sauce Mix
(Contains Gluten, Soy; May be present Egg, Fish, Milk, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pistachio, Walnut, Pine Nut, Pecan. )
1
Mayonnaise
(Contains Egg; )
1
Crushed Peanuts
(Contains Peanut; May be present Wheat, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
Not included in your delivery
1
olive oil
plain flour
(Contains Gluten; )
Nutrition Values
Cooking Steps
• Slice cucumber into half-moons. Pick and thinly slice mint leaves. • Cut chicken breast into 2cm chunks. • In a medium bowl, combine ginger & lemongrass paste (see ingredients), chicken and a drizzle of olive oil.
• Heat a large frying pan over medium-high heat with enough olive oil to cover the base. Meanwhile, to the bowl with the chicken, add cornflour and the plain flour and toss to combine. • When oil is hot, dust off any excess flour from chicken, then cook, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a paper towel-lined plate. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Heat a large frying pan over medium-high heat with enough olive oil to cover the base. Meanwhile, to the bowl with the chicken, add cornflour and the plain flour and toss to combine. • When oil is hot, dust off any excess flour from chicken, then cook, tossing occasionally, until browned and cooked through, 5-6 minutes (cook in batches if your pan is getting crowded). Transfer to a paper towel-lined plate.
• Meanwhile, in a large bowl, combine cucumber, mint, shredded cabbage mix, mixed salad leaves, soy sauce mix (see ingredients) and a drizzle of vinegar and olive oil. Season with pepper.
• Divide mint salad between bowls. • Top with Vietnamese ginger lemongrass fried chicken. • Garnish with crushed peanuts. Drizzle over mayonnaise to serve. Enjoy!