Asian-Style Chicken & Ginger Slaw Bowl
with Roasted Peanuts & Cashews- Sesame
- Gluten
- Soy
- Gluten(Wheat)
- Eggs
- Peanuts
- Tree Nuts
- May contain traces of allergens
The great thing about a slaw bowl is how customisable it can be! Dress this one up with sweet and soy chicken with a punch of ginger and a radish and corn slaw sprinkled with a nutty finish. The final flourish is a garlic aioli. *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.*
Ingredients
1 clove
garlic
1 stalk
celery
2
radish
1
carrot
1 tin
sweetcorn
½
lemon
1 packet
ginger paste
1 sachet
Sweet Soy Seasoning
(Contains: Soy, Gluten(Wheat); )
1 packet
Diced Chicken
1 bag
super slaw
1 packet
garlic aioli
(Contains: Soy, Eggs; )
1 packet
Roasted Peanuts & Cashew Mix
(Contains: Peanuts, Tree Nuts; )
Not included in your delivery
olive oil
1 tbs
sesame oil
(Contains: Sesame; )
½ tbs
soy sauce
(Contains: Gluten, Soy; )
½ tsp
brown sugar
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic. Thinly slice celery and radish. Grate the carrot. Drain the sweetcorn. • Zest lemon to get a pinch, then slice into wedges. • Add ginger paste and garlic to a large heatproof bowl.
• In large frying pan, heat sesame oil over high heat until just smoking, 30 seconds, then carefully pour the sesame olive oil over the garlic-ginger mixture. • Add the soy sauce, brown sugar and a generous squeeze of lemon juice. Stir well to combine well. Set aside.
TIP: The hot oil will bubble up and 'cook' the ginger and garlic.
• In a medium bowl, combine sweet soy seasoning, lemon zest and a drizzle of olive oil. Add diced chicken and toss to coat. • Return the frying pan to high heat with a drizzle of olive oil. When oil is hot, cook chicken and corn, tossing occasionally, until browned and cooked through, 5-6 minutes.
TIP: Chicken is cooked through when it's no longer pink inside.
• Add super slaw to the dressing, along with celery, radish, carrot and garlic aioli. Toss to combine and season to taste. • Divide ginger slaw between bowls. Top with beef and corn. • Garnish with roasted peanut & cashew mix. Serve with any remaining lemon wedges. Enjoy!
