Quick Thai-Style Chicken & Creamy Slaw
with Sweet Chilli Sauce & Coriander- Sesame
- Gluten
- Soy
- Gluten(Wheat)
- Eggs
- May contain traces of allergens
- Gluten
- Milk
- Peanuts
- Sesame
- Soy
- Almond
- Traces of Cashew
- Traces of Pistachio
- Traces of Walnut
Notes of flavour like ginger in the slaw and sweet and soy on the chicken, will sing throughout this dish. It’s a harmony of Thai-inspired flavours transforming this chicken and slaw bowl into a medley of deliciousness. It’s music to our ears! *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.* *The recent weather conditions across New Zealand have impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
1
carrot
1
cucumber
½
lemon
1 packet
chicken breast
1 packet
ginger paste
½ tsp
brown sugar
(May be present: Gluten, Milk, Peanuts, Sesame, Soy, Almond, Cashew, Pistachio, Walnut)
1 sachet
Sweet Soy Seasoning
(Contains: Soy, Gluten(Wheat); )
1 packet
cornflour
1 packet
garlic aioli
(Contains: Soy, Eggs; )
1 bag
Shredded Cabbage Mix
½ packet
sweet chilli sauce
1 bag
coriander
Not included in your delivery
olive oil
1 tbs
sesame oil
(Contains: Sesame; )
½ tbs
soy sauce
(Contains: Gluten, Soy; )
1 tbs
plain flour
(Contains: Gluten; )
Nutrition Values
Utensils
Cooking Steps
• Grate the carrot. • Thinly slice cucumber into half-moons. • Slice lemon into wedges. • Cut chicken breast into 2cm chunks.
• Add ginger paste to a large heatproof bowl. • In large frying pan, heat the sesame oil over high heat until just smoking, 30 seconds, then carefully pour hot oil over the ginger paste. • Add the soy sauce, brown sugar and a good squeeze of lemon juice. Mix well and set aside.
• In a medium bowl, combine chicken, sweet soy seasoning, a pinch of salt and a drizzle of olive oil. • Add cornflour and the plain flour and toss chicken to coat. • Return the frying pan to medium-high heat with enough olive oil to cover the base. • When oil is hot, dust off any excess flour from chicken and cook, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a paper towel-lined plate.
• To the bowl with the dressing, add garlic aioli, shredded cabbage mix, carrot and cucumber. Toss to coat and season to taste. • Divide creamy slaw between plates. • Top with Thai-style chicken and sweet chilli sauce. • Tear over coriander to garnish. Serve with any remaining lemon wedges. Enjoy!
