Double Sweet Chilli Chicken Bites & Rainbow Salad
with Crispy Shallots
This sweet soy seasoning blend goes nicely with succulent chicken and paired with a sweet chilli sauce makes a perfect match! Rest it on a cushy pillow of carrot salad to serve and add a sprinkle of crispy shallots for some flair!
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 packet
Crispy Shallots
1 packet
Sweet Chilli Sauce
1 packet
Japanese Dressing
(Contains: Wheat, Gluten, Sesame, Soy; May be present: Fish, Eggs)
1 packet
Baby Spinach Leaves
600 g
Diced Chicken
1
Carrot
1 packet
Shredded Cabbage Mix
1 packet
Sweet Soy Seasoning
(Contains: Wheat, Gluten, Soy; )
1 packet
Pea Pods
Nutrition Values
Utensils
Cooking Steps
• Grate carrot. Thinly slice pea pods.
• Roughly chop baby leaves.
• In a medium bowl, combine diced chicken, sweet soy seasoning, a pinch of salt and pepper and a drizzle of olive oil. Set aside.
• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through
(when no longer pink inside), 5-6 minutes.
• Remove pan from heat, then add sweet chilli sauce, the soy sauce andwater, tossing to coat.
• Meanwhile, to a medium bowl, add shredded cabbage mix, carrot, baby leaves, pea pods, Japanese dressing (see ingredients) and a drizzle of vinegar and olive oil. Toss to combine.
• Season to taste.
• Divide rainbow salad between bowls.
• Top with sweet chilli chicken bites. Spoon over any remaining glaze from the pan.
• Garnish with crispy shallots to serve. Enjoy!
