Coconut Sweet Chilli & Satay Chicken Bao Buns

Name: Coconut Sweet Chilli & Satay Chicken Bao Buns with Sesame Sweet Potato Fries & Corn Cobs
Total time: 35 min
Yield: 2
Cuisine: 0
Ingredients: olive oil; 2 sweet potato; 1 corn; 1 mixed sesame seeds; 1 cucumber; 1 lime; 1 chicken thigh; 1 satay seasoning; 1 peanut butter; water; brown sugar; 1 soy sauce mix; 1 deluxe salad mix; 1 Gua Bao Bun; 1 coconut sweet chilli mayonnaise; 1 coriander

with Sesame Sweet Potato Fries & Corn Cobs

Get up to $200 off!

Allergens:

Sesamzaad

•Jordnødder

•Soja

•Gluten

•Wheat

•Egg

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

sweet potato

corn

mixed sesame seeds

cucumber

lime

chicken thigh

satay seasoning

peanut butter

deluxe salad mix

Gua Bao Bun

coconut sweet chilli mayonnaise

coriander

Not included in your delivery

olive oil

water

brown sugar

soy sauce mix

Nutritional Values

Energy (kJ)4461 kJ

Fat39 g

of which saturates6 g

Carbohydrate111.9 g

of which sugars35.9 g

Protein51.8 g

Sodium1479 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. Cut sweet potato into fries. Cut corn cob in half. • Place sweet potato on lined oven tray. Sprinkle over mixed sesame seeds, drizzle with olive oil, season with salt and toss to coat. • Add corn to oven tray. Drizzle with olive oil, season with salt and turn to coat. • Roast until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide veggies between two trays.

• While corn is roasting, thinly slice cucumber into rounds. Slice lime into wedges. • Cut chicken thigh into 2cm chunks. • In a medium bowl, combine chicken, Southeast Asian spice blend and a drizzle of olive oil. • In a small bowl, combine peanut butter, the water, brown sugar and half the soy sauce mix.

• When corn has 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing, until browned, 5-6 minutes. • Remove pan from heat and stir in peanut butter mixture, until slightly thickened, 1 minute.

• Meanwhile, in a large bowl, combine a good squeeze of lime juice and remaining soy sauce mix. Add deluxe salad mix and cucumber and toss to combine. Season.

• Place bao buns on a plate with a small splash of water (just a small splash so they stay fluffy!). • Cover with cling wrap or a microwave-safe bowl. Microwave on high for 1 minute. • Set aside for 1 minute.

• Uncover baos then gently halve the buns and spread with coconut sweet chilli mayonnaise. Fill with satay chicken and some slaw. • Divide baos, sesame sweet potato fries and corncobs between plates. Tear over coriander. Serve with any remaining lime wedges. Enjoy!