Golden Sweet Chilli-Makrut Chicken & Pea Pod Salad
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Golden Sweet Chilli-Makrut Chicken & Pea Pod Salad

Golden Sweet Chilli-Makrut Chicken & Pea Pod Salad

with Easy-Prep Pumpkin, Wombok & Crunchy Noodles

Firm chicken is the perfect canvas for bold Vietnamese-inspired flavours - like the unique citrusy and zesty flavours from makrut lime, which stands up well to the sweet chilli glaze in this fresh, colourful and textural dish.

This recipe is under 650kcal per serving.

Tags:
Calorie Smart
Allergens:
Sesame
Soy
Gluten
Egg
Wheat

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 Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 bag

Peeled & Chopped Pumpkin

2 leaves

makrut lime leaves

1 bag

Pea Pods

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. )

1 packet

sweet chilli sauce

1 packet

ginger paste

½ packet

firm tofu

(Contains Soy; May be present: Gluten, Peanut, Sesame, Wheat. )

1 packet

cornflour

(May be present: Gluten, Milk, Peanut, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )

1 packet

sesame dressing

(Contains Egg, Gluten, Sesame, Soy, Wheat; May be present: Milk. )

1 bag

Shredded Wombok

1 bag

baby spinach leaves

1 packet

Crunchy Fried Noodles

(Contains Gluten, Wheat; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )

1 packet

chicken breast

Not included in your delivery

olive oil

1 tbs

water

1 tbs

soy sauce (or gluten-free tamari soy sauce)

(Contains Soy, Gluten;)

sideBannerName

Nutritional Values

Energy (kJ)2605 kJ
Fat27 g
of which saturates4.2 g
Carbohydrate49.8 g
of which sugars27.3 g
Protein44 g
Sodium957 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Paper
Large Frying Pan

Instructions

1
1

• Preheat oven to 220°C/200°C fan-forced. • Place peeled & chopped pumpkin on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes. Allow to cool slightly.

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

2
2

• Meanwhile, remove centre veins from makrut lime leaves, then very finely chop. Trim and roughly chop pea pods. Cut chicken breast into 2cm chunks. • In a small bowl, combine makrut leaves, mixed sesame seeds, sweet chilli sauce, ginger paste, the water and soy sauce.

TIP: The makrut leaves are fibrous so make sure to cut them very thin.

3
3

• In a medium bowl, combine cornflour and a generous pinch of salt and pepper. Add chicken, tossing to coat.

4
4

• When the pumpkin has 5 minutes remaining, wipe out frying pan and return to high heat with a drizzle of olive oil. Cook chicken, tossing occasionally, until browned and cooked through (when no longer pink inside), 5-6 minutes. • In the last minute of cook time, add sweet chilli mixture and cook until bubbling, 30 seconds.

5
5

• Meanwhile, in a large bowl, combine shredded wombok, baby spinach leaves, pea pods, pumpkin, sesame dressing and a drizzle of olive oil. Toss to coat and season to taste.

6
6

• Divide salad between bowls. • Top with golden sweet chilli-makrut chicken. • Sprinkle with crunchy fried noodles to serve. Enjoy!