Peanut-Crumbed Chicken Tendies
with Sweet Sriracha Drizzle & Creamy Lemon Slaw
This nutty number sees chicken tendies get a makeover with an easy peanut crumb that packs crunch and flavour in every bite. It wouldn't be right to not pair it with a zesty lemon slaw and a sriracha-honey drizzle that gets a 10/10 from us!
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.
Ingredients
1 sachet
sweet soy seasoning
(Contains Gluten, Sesame, Soy, Wheat;)
1 packet
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
crushed peanuts
(Contains Peanut; May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
1 packet
chicken tenderloins
1
carrot
1
lemon
1 packet
shredded cabbage mix
1 packet
baby spinach leaves
1 packet
garlic aioli
(Contains Egg;)
1 packet
sriracha
(May be present: Soy. )
Not included in your delivery
olive oil
1 tbs
plain flour
(Contains Gluten, Wheat;)
1
egg
(Contains Egg;)
1 tsp
honey
Nutritional Values
Utensils
Cooking Steps
• In a shallow bowl, combine the plain flour and sweet soy seasoning. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine panko breadcrumbs, crushed peanuts and the olive oil (2 tbs for 2 people / 1/4 cup for 4 people). • Dip chicken tenderloins into flour mixture to coat, followed by the egg, and finally in breadcrumb mixture. Set aside on a plate.
• Set air fryer to 200°C. Place chicken into foil-lined air fryer basket and cook, until browned and cooked through, 8-10 minutes. Cook in batches if needed. • Transfer to a paper towel-lined plate.
NO AIR FRYER? Cook chicken in a large frying pan with a drizzle of olive oil over medium-high heat, until cooked through, 3-4 minutes each side.
• Meanwhile, grate carrot. Slice lemon into wedges. • In a large bowl, combine shredded cabbage mix, carrot, baby spinach leaves, garlic aioli and a squeeze of lemon juice. Season. • In a small bowl, combine sriracha, the honey and a squeeze of lemon juice.
• Divide peanut-crumbed chicken tendies and creamy lemon slaw between plates. • Drizzle sriracha sauce over chicken. Serve with any remaining lemon wedges. Enjoy!