Quick Asian Fried Chicken & Carrot Noodle Salad
with Ponzu Dressing & Soy Mayo
With a sensational combination of textures and sweet and spicy Asian flavours, including our signature ponzu sauce, you won't believe you made this yourself – and in under half an hour too!
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
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 bag
herbs
1 packet
Diced Chicken
1 packet
ginger paste
1 pinch
chilli flakes
1 packet
mayonnaise
(Contains: Eggs; May be present: Fish, Wheat, Cashew, Almond, Sesame, Soy)
1 sachet
mixed sesame seeds
(Contains: Sesame; )
1 packet
ponzu sauce
(Contains: Soy; May be present: Cashew, Almond, Sesame, Eggs, Milk, Gluten, Fish, Sulphites, Brazil Nut, Hazelnut, Macadamia, Pecan, Walnut, Pine Nut)
½ packet
cornflour
1 packet
Carrot Noodles
1 bag
baby spinach leaves
½ bag
Shredded Cabbage Mix
2 clove
garlic
Not included in your delivery
olive oil
1 tsp
soy sauce
(Contains: Gluten, Soy; )
1 tsp
honey
1 drizzle
rice wine vinegar
1 drizzle
sesame oil
(Contains: Sesame; )
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic. Roughly chop herbs. • In a medium bowl, combine diced chicken, garlic, ginger paste, a pinch of chilli flakes (if using), a generous pinch of salt and a drizzle of olive oil. Set aside. • In a small bowl, combine mayonnaise and the soy sauce. Set aside.
• Heat a large frying pan over medium-high heat. Toast mixed sesame seeds, tossing, until golden, 3-4 minutes. Transfer to a large bowl. • To the bowl with toasted sesame seeds, add ponzu sauce, the honey, rice wine vinegar and the sesame oil. Stir well to combine.
• Return the frying pan to medium-high heat with enough olive oil to cover the base. • To the bowl with chicken, add cornflour (see ingredients) and toss to coat. • When oil is hot, pick up chicken with tongs, shaking off any excess flour, and cook, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a paper towel-lined plate.
TIP: Chicken is cooked through when it's no longer pink inside.
• Meanwhile, add carrot noodles, baby spinach leaves and shredded cabbage mix (see ingredients) to ponzu dressing. Toss to combine. • Divide carrot noodle salad between bowls. Top with Asian fried chicken. • Drizzle over soy mayo. Garnish with herbs to serve. Enjoy!
