Sticky sesame and sweet chilli combine to create an explosion of flavours on chicken breast. Teamed with creamy slaw and buttery corn we're ticking all the boxes!
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1 cob
corn
1 packet
chicken breast
1 sachet
Asian BBQ Seasoning
(Contains Gluten, Soy, Wheat;)
1 packet
sweet chilli sauce
1 sachet
mixed sesame seeds
(Contains Sesame; May be present: Gluten, Milk, Peanut, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
2
bake-at-home burger buns
(Contains Gluten, Milk, Soy, Egg, Wheat; May be present: Sesame, Lupin, Almond, Hazelnut. )
1 packet
slaw mix
1 packet
mayonnaise
(Contains Egg;)
olive oil
20 g
butter
1 tbs
plain flour
(Contains Gluten;)
drizzle
white wine vinegar
• Cut corn cob in half. • Transfer corn to a large microwave-safe plate. Cover with a damp paper towel. Microwave corn on high, until tender, 4-5 minutes. • Drain any excess liquid, then season with salt and pepper. Top with the softened butter and cover to keep warm. • Meanwhile, place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine chicken, Asian BBQ seasoning, the plain flour and a pinch of salt and pepper.
• Heat a large frying pan over medium-high heat with a generous drizzle of olive oil. When oil is hot, shake off any excess flour and cook chicken, 3-6 minutes each side (cook in batches if your pan is getting crowded). • Remove pan from heat then add sweet chilli sauce and mixed sesame seeds, gently turning chicken to coat. The chicken is cooked when it is no longer pink inside.
• While the chicken is cooking, halve bake-at-home burger buns and toast or grill to your liking. • In a second medium bowl, combine slaw mix, mayonnaise, a drizzle of olive oil and white wine vinegar. Season.
• Build burgers by topping buns with some creamy slaw and sticky sesame and sweet chilli chicken. • Serve with corn cob and any remaining slaw. Enjoy!