Quick Korean-Style Chicken Sub & Creamy Slaw

Name: Quick Korean-Style Chicken Sub & Creamy Slaw with Corn Cob & Sriracha
Total time: 15 min
Yield: 2
Cuisine: Korean
Ingredients: olive oil; 1 cob corn; 1 apple; 20 g butter; 1 packet chicken breast; 1 packet soy sauce mix; 1 packet sweet chilli sauce; 2 hot dog bun; 1 packet shredded cabbage mix; 1 packet mayonnaise; drizzle vinegar (white wine or rice wine); 1 packet sriracha

with Corn Cob & Sriracha

Get up to $200 off!

Enjoy the richness and flavours of slow cooked chicken in minutes! Dig into a moreish combo of chicken and crisp apple slaw stuffed into a fluffy bun. Why not add a drizzle of sriracha for a welcome kick of heat to really make those finger-licking flavours sing?!

Allergens:

Milk

•Soy

•Gluten

•Wheat

•Eggs

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 Time15 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

1 cob

corn

apple

1 packet

chicken breast

1 packet

sweet chilli sauce

hot dog bun

(Contains: Eggs, Gluten, Milk, Soy, Wheat; May be present: Lupin, Sesame, Almond, Hazelnut, Soy.)

1 packet

shredded cabbage mix

1 packet

mayonnaise

(Contains: Eggs;)

1 packet

sriracha

(May be present: Soy.)

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk;)

1 packet

soy sauce mix

(Contains: Soy, Gluten, Wheat;)

drizzle

vinegar (white wine or rice wine)

Nutritional Values

Energy (kJ)3764 kJ

Calories900 kcal

Fat39.1 g

of which saturates16.1 g

Carbohydrate80.9 g

of which sugars31.4 g

Dietary Fibre13.8 g

Protein53.4 g

Sodium1443 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

PDF

• Preheat oven to 240°C/220°C fan-forced. Cut corn cob in half. Thinly cut apple into sticks. • Transfer corn to a microwave-safe plate. Cover with a damp paper towel. Microwave corn on high, until tender, 4-5 minutes. • Drain any excess liquid. Season with salt and pepper. Top corn with the butter and cover to keep warm.

• Meanwhile, slice chicken breast into thin strips. • In a large frying pan, heat a drizzle of olive oil over high heat. • Cook chicken strips, tossing occasionally, until browned and cooked through, 3-4 minutes. • Stir in soy sauce mix, sweet chilli sauce and a splash of water, until combined and heated through, 1-2 minutes. Season to taste.

TIP: Add a splash more water if the filling looks dry!

• While chicken is cooking, bake hot dog buns directly on wire oven rack until heated through, 3 minutes. • In a medium bowl, combine pear, shredded cabbage mix, mayonnaise, a drizzle of vinegar and olive oil. Season to taste.

• Slice hot dog buns in half lengthways, 3/4 of the way through. Fill with some creamy pear slaw and chicken. • Drizzle over sriracha. • Serve with corn cob and any remaining slaw. Enjoy!