Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
Per Serving*
Energy (kJ/kcal)
1811 / 433
Fats (g)
11.1
of which saturated (g)
1.8
Carbohydrates (g)
30
of which sugars (g)
14.2
Fibers (g)
5.3
Proteins (g)
54.8
Salt (g)
2.9
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep vegetables
Peel and finely grate the ginger (tip: use a spoon to peel the ginger). Peel and crush the garlic. Slice the snow peas in half. Slice the lime into wedges. Trim and finely slice the spring onions. Slice the chilli into rings.
2 Fry chicken
Coat the chicken breast in curry powder and season with salt. Heat a drizzle of oil in a pan over a medium-high heat. Once hot, add the coated chicken breast and fry for 5-7 min on either side until golden and cooked through (see pro tip).
3 Make broth
Transfer the chicken to a plate and return the pan to a medium heat with a splash of water. Using a spatula, loosen any sticky bits from the bottom of the pan. Add more oil and the crushed garlic, grated ginger and onion powder and fry for 1 min. Add the measured water, miso paste, soy sauce and sweet chilli sauce. Whisk until combined. Simmer for 4-5 min.
4 Slice chicken
Meanwhile, finely slice the chicken breast. Add any meat juices from the plate to the broth.
5 Add vegetables
Add the sliced snow peas and bean sprouts to the pan and cook for 1 min further. Squeeze the juice of half of the limes into the broth.
6 Serve
Ladle the broth into bowls and top with the sliced chicken breast. Garnish with the sliced spring onion, redchilli and the remaining lime wedges. Drizzle with the sesame oil and serve.