Quick Korean-Style Chicken Sub & Creamy Slaw
with Corn Cob & Sriracha
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?!
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Ingredients
1 cob
corn
1
apple
1 packet
chicken breast
1 packet
sweet chilli sauce
2
hot dog bun
(Contains Egg, Gluten, Milk, Soy, Wheat; May be present: Lupin, Sesame, Almond, Hazelnut, Soy. )
1 packet
shredded cabbage mix
1 packet
mayonnaise
(Contains Egg;)
1 packet
sriracha
(May be present: Soy. )
Not included in your delivery
olive oil
20 g
butter
1 packet
soy sauce mix
(Contains Soy, Gluten, Wheat;)
drizzle
vinegar (white wine or rice wine)
Nutritional Values
Utensils
Instructions
• 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!