Honey-Soy & Sesame Chicken Strips
with Radish & Peanut Slaw
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
Crushed Peanuts
1 sachet
Coriander
1 sachet
Sesame Seeds
(Contains: Sesame; May be present: Soy)
1 packet
Crispy Shallots
1 packet
Slaw Mix
1
Carrot
1
Lemon
2
Radish
320 g
Chicken Breast Strips
Nutrition Values
Cooking Steps
In a small bowl, combine the soy sauce, honey and sesame seeds. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the chicken breast strips until cooked through, 3-4 minutes each side. In the last 30 seconds, add the honey-soy mixture to the pan, turning the chicken to coat. Transfer to 2 small heatproof containers. Pour over any remaining pan juices. Refrigerate.
While the chicken is cooking, trim and thinly slice the radish. Roughly chop the coriander. Slice the lemon into wedges. Grate the carrot. In a large bowl, combine the radish, coriander, carrot, slaw mix and crushed peanuts.
Divide the mayonnaise, a generous squeeze of lemon juice and a drizzle of olive oil between two separate containers. Season with salt and pepper, then stir to combine. Top with the slaw. Refrigerate. TIP: Packing the dressing on the bottom keeps the slaw crisp overnight!
At lunch, microwave the chicken for 2-3 minutes, or until piping hot. Toss the slaw to combine. Top with the chicken and sprinkle with crispy shallots. Serve with any remaining lemon wedges. Enjoy!
