Double Caribbean Chicken Strips & Coconut Sauce
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Double Caribbean Chicken Strips & Coconut Sauce

Double Caribbean Chicken Strips & Coconut Sauce

with Charred Pineapple Slaw & Crushed Peanuts

Eat the tropical rainbow tonight with this vibrant collection of veggies and chicken strips cooked in our mild Caribbean jerk seasoning. We’re keeping those beach vibes going by adding a charred pineapple slaw, coconut sauce and a hint of nutty peanuts.

This recipe is under 650kcal per serving and under 30g carbohydrates per serving.

Tags:
Under 650kcal
Under 30g carbs
Quick
Quick Prep
Dietitian Approved
Allergens:
Peanut

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time15 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 bag

baby spinach leaves

1 bag

coriander

1

carrot

½ tin

Pineapple Slices

½ packet

coconut milk

1 bag

Shredded Cabbage Mix

1 packet

Crushed Peanuts

(Contains Peanut; )

2 packet

chicken breast strips

1 sachet

Mild Caribbean Jerk Seasoning

Not included in your delivery

olive oil

1 tsp

brown sugar

drizzle

white wine vinegar

sideBannerName

Nutrition Values

Energy (kJ)2393 kJ
Fat25.8 g
of which saturates11.2 g
Carbohydrate22.7 g
of which sugars16.1 g
Dietary Fibre7.3 g
Protein72.8 g
Sodium967 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Non-Stick Pan

Instructions

1
1

• Roughly chop baby spinach leaves. Grate the carrot. • Reserve some pineapple juice, then drain pineapple slices (see ingredients).

2
2

• Heat a large frying pan over high heat. Cook pineapple until lightly charred, 2-3 minutes each side. Remove from pan, then roughly chop pineapple. • Return the frying pan to high heat with a drizzle of olive oil. When oil is hot, cook chicken breast strips in batches, tossing occasionally, until browned and cooked through, 5-6 minutes. Return all chicken to pan. • Add mild Caribbean jerk seasoning and cook until fragrant, 1 minute.

3
3

• Reduce heat to medium, then add coconut milk (see ingredients), the brown sugar and a drizzle of white wine vinegar, then simmer, until slightly thickened, 3-4 minutes. Season to taste. • In a large bowl, combine shredded cabbage mix, carrot, baby spinach, pineapple, a splash of reserved pineapple juice and a drizzle of white wine vinegar and olive oil. Season with salt and pepper.

4
4

• Divide charred pineapple slaw between bowls. Top with Caribbean chicken strips and creamy coconut sauce. • Garnish with crushed peanuts and tear over coriander to serve. Enjoy!