Ginger Lemongrass Fried Chicken, Prawn & 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.
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
Cucumber
1
Mint
1
Chicken Breast
1
Peeled Prawns
(Contains Crustacean/Crustacé; )
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. Transfer to a paper towel-lined plate. • Return frying pan to medium-high heat with a drizzle of olive oil. • Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. Transfer to a bowl.
• 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! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Divide mint salad between bowls. • Top with Vietnamese ginger lemongrass fried chicken and prawns. • Garnish with crushed peanuts. Drizzle over mayonnaise to serve. Enjoy!