Quick Southeast Asian Chicken & Slaw
with Lemon & Crispy Shallot Topping
Flavoursome and simply delicious, this stir-fry brings together quick-cooking chicken with a colourful slaw. The sneaky addition of crispy shallots for garnish is the best way to round out this delicious low-carb meal!
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 packet
Crispy Shallots
1 sachet
Coriander
320 g
Chicken Breast
1 packet
Slaw Mix
1 packet
Garlic Paste
1 packet
Ginger Paste
1
Trio Lettuce
1
Cucumber
1 packet
Garlic Aioli
(Contains: Eggs, Soy; )
1
Lemon
1 sachet
Southeast Asian Spice Blend
Nutrition Values
Cooking Steps
• Thinly slice cucumber. Roughly shred green butter lettuce. Slice lemon into wedges. • Cut chicken breast into 2cm chunks.
• Combine sweet soy seasoning, garlic paste and ginger paste and a drizzle of olive oil in a medium bowl. Add chicken and toss to coat. • 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, 5-6 minutes. • Remove pan from heat, then add the honey, tossing the chicken to coat.
• While the chicken is cooking, combine garlic aioli, slaw mix, lettuce, cucumber and a good squeeze of lime juice in a large bowl. Toss to combine. Season to taste.
• Divide slaw between bowls.
• Top with Southeast Asian chicken.
• Spoon over any remaining juices from the pan.
• Tear over coriander and garnish with crispy shallots. Serve with any remaining lemon wedges. Enjoy!
