Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
2415 / 578
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Start slaw
Slice the cabbage as thinly as possible. Transfer the cabbage to a bowl. Wash and dry the lemon. Grate the lemon zest. Juice the lemon. Add 0.75/1/1.5 tsp of the zest and 1/1.5/ 2 tbsp of the juice to the cabbage. Massage with clean hands.
2 Prep vegetables
Peel the carrot and slice it into thin matchsticks. Slice the zucchini into thin matchsticks. Finely chop the spring onion. Finely chop the red chilli. Chop the coriander. Add the carrot, zucchini, spring onion, chilli (spicy!) and coriander to the cabbage.
3 Finish slaw
Add the mayonnaise, honey, salt, and pepper to the slaw. Mix well and set aside.
4 Fry chicken
Pat the chicken breasts dry with kitchen paper. Peel and finely chop the garlic. Peel and grate the ginger. Heat a non-stick pan over a medium-high heat with the olive oil and butter. Once hot, add the chicken and fry for 4-5 min on each side until golden and cooked through.
5 Cook in sauce
Add the garlic and ginger and cook for 1 min further. Add the sour cream, salt and pepper. Reduce the heat to low and simmer the chicken for a final 1 min.
Serve the creamy chicken with the lemony slaw to the side.