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Easy Southeast Asian Chicken & Chilli Jam Glaze

Easy Southeast Asian Chicken & Chilli Jam Glaze

with Cabbage Salad & Crispy Shallots

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Our classic Southeast Asian flavour combination goes nicely with succulent chicken and paired with a chilli jam that makes a perfect match! Rest it on a cushy pillow of spinach leaves and cabbage salad to serve.

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

Tags:Under 650kcalQuickUnder 30g carbsEasy Prep
Allergens:EggsSulphitesSesameSoy

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 difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 stalk

celery

1

baby spinach leaves

1 packet

mayonnaise

(ContainsEggs)

1 packet

chicken breast strips

1 sachet

Southeast Asian spice blend

1 packet

chilli jam

(ContainsSulphites)

1 bag

shredded cabbage mix

1 packet

crispy shallots

½ packet

Japanese dressing

(ContainsSesame, Soy)

Not included in your delivery

olive oil

¼ cup

water

1 drizzle

rice wine vinegar

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2208 kJ
Fat29.8 g
of which saturates6.2 g
Carbohydrate29.3 g
of which sugars21 g
Protein33.1 g
Sodium1284 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructions
Instructionsarrow up iconarrow up icon
1

• Thinly slice celery. Grate the carrot. • In a large bowl, combine mayonnaise and Japanese dressing (see ingredients). Season with salt and pepper. Set aside. • In a medium bowl, combine chicken breast strips, Southeast Asian spice blend, a pinch of salt and pepper and a drizzle of olive oil. Set aside.

2

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken strips until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). • Remove pan from heat, then add chilli jam and the water and toss to coat chicken.

3

• Meanwhile, to the bowl with dressing, add shredded cabbage mix, baby spinach leaves, celery, carrot and a drizzle of rice wine vinegar and olive oil. Toss to combine. Season to taste.

4

• Divide cabbage salad between bowls. • Top with Southeast Asian chicken. Spoon over any remaining chilli jam glaze from the pan. • Garnish with crispy shallots to serve. Enjoy!