Asian Chicken Rolls & Pear Slaw
with Hand-Cut Potato Fries
- Wheat
- Gluten
- Milk
- Soy
- Eggs
- Sesame
- Almond
- Hazelnut
- Lupin
- May contain traces of allergens
This one calls for a round of applause for our slow-cooked pork belly! Drizzled with our sweet chilli sauce and served with our pear slaw, you'll be thanking the high heavens for the delicious meal you're about to devour!
Ingredients
1
Carrot
1 packet
Coriander
2
Hot Dog Bun
(Contains: Wheat, Gluten, Milk, Soy, Eggs; May be present: Sesame, Almond, Hazelnut, Lupin.)
2
Potato
1 packet
Shredded Cabbage Mix
330 g
Chicken Thigh
1 packet
Sweet Chilli Sauce
1
Pear
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Place chicken thigh to lined oven tray and bake until cooked through, 8-12 minutes. TIP: Chicken is cooked through when it is no longer pink inside. TIP: Use two oven trays if necessary.
• Meanwhile, cut potato into fries. • Place fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 20-25 minutes. • Remove fries from oven. TIP: If your oven tray is crowded, divide the fries between two trays.
• When chicken has 5 minutes remaining, slice each hot dog bun lengthways down the middle, three-quarters of the way through. • Bake directly on wire oven rack until heated through, 3 minutes. • Grate carrot. Thinly slice pear(see ingredients) into wedges. • In a large bowl, combine shredded cabbage mix, carrot, pear and mayonnaise. Season.
• Slice chicken. Fill each bun with pear slaw and chicken.• Drizzle over sweet chilli sauce and tear coriander over chicken. • Divide buns between plates. Serve with fries. Enjoy!
