Express Sweet Chilli Chicken & Pea Pod Slaw
with Crispy Shallots & Fresh Chilli
- Wheat
- Gluten
- Sesame
- Soy
- Fish
- Eggs
- May contain traces of allergens
- Gluten
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.
Ingredients
1 packet
Crispy Shallots
1 packet
Sweet Chilli Sauce
1 packet
Japanese Dressing
(Contains: Fish, Eggs, May contain traces of allergens, Wheat, Gluten, Sesame, Soy; )
1 packet
Baby Spinach Leaves
300 g
Diced Chicken
1
Carrot
1 packet
Shredded Cabbage Mix
1 packet
Sweet Soy Seasoning
(Contains: Wheat, Gluten, Soy; )
1 packet
Pea Pods
1
Fresh Chilli
Not included in your delivery
1 drizzle
olive oil
1 tsp
soy sauce
(Contains: Gluten, May contain traces of allergens, Soy; )
1 drizzle
water
1 drizzle
vinegar (white wine or rice wine)
Nutrition Values
Utensils
Cooking Steps
• Grate the carrot.
• Thinly slice pea pods and fresh chilli (if using).
• Roughly chop baby spinach 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 and
water, tossing to coat.
• Meanwhile, add shredded cabbage mix to a medium bowl, along with
carrot, baby spinach, pea pods, Japanese dressing and a drizzle of
vinegar and olive oil. Toss to combine.
• Season to taste.
• Divide pea pod slaw between bowls.
• Top with sweet chilli chicken. Spoon over any remaining glaze from the pan.
• Garnish with crispy shallots and chilli to serve. Enjoy!
