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Soy-Hoisin, Lime and Sesame Chicken

Soy-Hoisin, Lime and Sesame Chicken

with Asian Summer Slaw

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Butterflying chicken in this dish helps to keep the chicken moist while infusing it with the hoisin marinade. Topping it off with a tangy and sweet carrot, kale and kohlrabi slaw.

Allergens:Sesame/SésameSoy/SojaWheat/BléSulphites/Sulfite

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Chicken Breasts

2 tbsp

Hoisin-Soy Sauce Blend

(ContainsSesame/Sésame, Soy/Soja, Wheat/Blé, Sulphites/Sulfite)

1 unit

Lime

1 tbsp

Sesame Oil

(ContainsSesame/Sésame)

170 g

Carrot

30 g

Ginger

113 g

Baby Kale

255 g

Kohlrabi

1 tbsp

Sweet Chili Sauce

Not included in your delivery

2 tbsp

Oil*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories490 kcal
Fat22 g
Saturated Fat3 g
Carbohydrate33 g
Sugar13 g
Dietary Fiber10 g
Protein45 g
Cholesterol125 mg
Sodium1040 mg
Utensils
Utensilsarrow down iconarrow down icon
Measuring Spoons
Peeler
Zester
Box Grater
Small Bowl
Whisk
Paper Towel
Large Bowl
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Before starting, wash and dry all produce. Peel, then coarsely grate carrot and kohlrabi. Peel, then finely grate 1 tbsp ginger (dbl for 4 ppl). Zest, then juice half the lime. Cut remaining lime into wedges.

2

Whisk together the hoisin-soy sauce blend, lime zest, and ginger in a small bowl.

3

Pat chicken dry with paper towels. Carefully slice into centre of each chicken breast – lengthwise and parallel to the cutting board – leaving 1/2-inch intact on the other end. Open up chicken like a book. Season both sides with salt and pepper.

4

Whisk together sweet chili sauce, sesame oil, 1 tbsp lime juice and 1 tbsp oil (dbl both for 4 ppl) in a large bowl. Season with salt and pepper. Add carrot, kohlrabi and kale. Toss to coat. Set aside.

5

Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil, then chicken. Cook, until golden-brown and cooked through, 4-5 min per side.** (Cook chicken in two batches for 4 ppl, using 1 tbsp oil for each batch!) Add marinade to the pan. Cook, flipping chicken, until coated, 1 min.

6

Slice chicken. Divide Asian slaw salad between plates and top with chicken. Drizzle over any remaining marinade from the pan. Squeeze over a lime wedge, if desired.