Quick Thai-Style Glazed Chicken & Pear Salad
with Ginger Dressing & Crushed Peanuts
- Eggs
- Soy
- Peanuts
- Sesame
- Macadamia
- Pine nut
- Brazil nut
- Walnut
- Almond
- Pecan
- Gluten
- Sesame
- Cashew
- Soy
- Wheat
- Milk
- Hazelnut
- Pistachio
- May contain traces of allergens
This dish is a mad genius, with flavour explosions going off in every bite. The flavour-packed chicken breast strips are served on top of a fragrant and creamy slaw with sweet pear and crunchy radish . We say that sounds (and tastes) like success! We’ve replaced the mint in this recipe with coriander due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
Ingredients
1 packet
Sweet Chilli Sauce
320 g
Chicken Breast Strips
1
Pear
1 packet
Ginger Paste
1 packet
Garlic Aioli
(Contains: Eggs, Soy)
1 packet
Crushed Peanuts
(Contains: Peanuts May be present: Macadamia, Pine nut, Brazil nut, Walnut, Almond, Pecan, Gluten, Sesame, Cashew, Soy, Wheat, Milk, Hazelnut, Pistachio)
1
Radish
1 sachet
Coriander
1
Cos Lettuce
1
Lemon
1
Red Onion
Not included in your delivery
1 drizzle
olive oil
1 tbs
sesame oil
(Contains: Sesame)
½ tbs
soy sauce
(Contains: Soy May be present: Gluten)
1 pinch
brown sugar
Nutrition
Utensils
Cooking Steps
• Thinly slice radish and onion. Thinly slice pear into wedges. Roughly chop cos lettuce. • Slice lemon into wedges. • Finely grate (or crush) garlic. • In a medium heatproof bowl, add ginger paste and garlic.
• In a large frying pan, heat the sesame oil over high heat until smoking, 30 seconds. • Carefully pour hot sesame oil over the garlic-ginger mixture. • Add the soy sauce, a pinch of brown sugar and a generous squeeze of lime juice. Mix well and set aside. TIP: The hot oil will bubble up and ‘cook’ the ginger and garlic.
• In a medium bowl, combine sweet chilli sauce, the lemon zest and a drizzle of olive oil. Add chicken breast strips and sliced onion and toss to coat. • Return frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook chicken breast strips in batches, until browned and cooked through, 3-4 minutes. Transfer to a plate and set aside. TIP: The chicken is cooked when it is no longer pink inside.
• In a large bowl, combine lettuce, radish and pear. Add garlic-ginger dressing and garlic aioli and toss to coat. Season to taste. • Divide pear slaw between bowls. Top with Thai-style chicken and onion. • Garnish with crushed peanuts and tear over mint leaves. Serve with any remaining lime wedges. Enjoy!
