Korean Chicken Strips & Sesame Pear Slaw
with Crispy Shallots
- Soy
- Sulphites
- Wheat
- Gluten
- Sesame
- Wheat
- Gluten
- Sulphites
- Soy
- May contain traces of allergens
A creamy slaw has just been upgraded to fruitalicious levels of flavour with the addition of pear tossed in sesame oil. Even the chicken strips are levelling up by cooking in a Korean stir-fry sauce. There’s a sneaky bonus of garlic in there, you can thank us later for that!
Ingredients
1 packet
Crispy Shallots
320 g
Chicken Breast Strips
(Contains: Soy May be present: Wheat, Gluten, Sulphites, Soy)
1
Celery
(Contains: Sulphites)
1 packet
Korean Stir-Fry Sauce
(Contains: Soy, Wheat, Gluten, Sesame)
1
Pear
1
Carrot
2
Garlic
1 packet
Shredded Cabbage Mix
Not included in your delivery
1 drizzle
olive oil
1 drizzle
sesame oil
(Contains: Sesame)
1 drizzle
vinegar (white wine or rice wine)
Nutrition
Utensils
Cooking Steps
• Thinly slice celery and pear. Grate the carrot. • SPICY! This is a mild stir-fry sauce, but use less if you're sensitive to heat. • In a small bowl, combine Korean stir-fry sauce, garlic paste and a splash of water. Set aside.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• When oil is hot, cook chicken breast strips in batches, until browned and cooked through, 4-5 minutes. • Return all chicken to the pan, then add Korean sauce mixture and cook until slightly reduced and fragrant, 1 minute
TIP: The chicken is cooked when it is no longer pink inside.
• While the chicken is cooking, combine shredded cabbage mix, carrot, celery, pear, mayonnaise and a drizzle of sesame oil and vinegar in a large bowl. Season to taste.
• Divide sesame pear slaw between bowls. Top with Korean garlic chicken. • Sprinkle with crispy shallots to serve. Enjoy!
