
Flavoursome and simply delicious, this stir-fry brings together quick-cooking chicken with a colourful radish slaw. The sneaky addition of crispy shallots for garnish is the best way to round out this delicious low-carb meal!
1 packet
Crispy Shallots
1 sachet
Coriander
320 g
Chicken Breast
1 packet
Slaw Mix
1 packet
Garlic Paste
1 packet
Ginger Paste
1 packet
Sweet Soy Seasoning
(Contains: Wheat, Gluten, Soy; )
1
Trio Lettuce
1
Cucumber
1 packet
Garlic Aioli
(Contains: Eggs, Soy; )
1
Lime
1 drizzle
olive oil
1 drizzle
sesame oil
(Contains: Sesame; )
1 tsp
honey
1 drizzle
vinegar (white wine or rice wine)

• Thinly slice cucumber (see ingredients).
• Roughly shred green butter lettuce.
• Slice lime 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, green lettuce, cucumber and a good squeeze of lime juice in a large bowl.
• Toss to combine, then season to taste with salt and pepper.

• Divide slaw between bowls.
• Top honey-soy chicken strips.
• Spoon over any remaining juices from the pan.
• Tear over coriander and garnish with crispy shallots. Serve with any remaining lime wedges. Enjoy!