Sweet-Soy Chicken & Chilli Jam Glaze
with Carrot Salad & Crispy Shallots- Eggs
- Soy
- Gluten(Wheat)
- Gluten
- May contain traces of allergens
- Fish
- Wheat
- Traces of Cashew
- Almond
- Sesame
- Soy
Ingredients
1
carrot
1
baby spinach leaves
1
mayonnaise
(Contains: Eggs; May be present: Fish, Wheat, Cashew, Almond, Sesame, Soy)
1
Diced Chicken
1
Sweet Soy Seasoning
(Contains: Soy, Gluten(Wheat); )
1
sweet chilli sauce
1
Shredded Cabbage Mix
1
Crispy Shallots
Not included in your delivery
1
olive oil
soy sauce
(Contains: Soy, Gluten; )
water
Nutrition Values
Cooking Steps
• Grate carrot. Roughly chop baby leaves. • In a large bowl, combine mayonnaise and Japanese dressing (see ingredients). Season with salt and pepper. Set aside. • In a medium bowl, combine diced chicken, sweet soy seasoning, a pinch of salt and pepper and a drizzle of olive oil. Set aside.
• 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 sweet chilli sauce, the soy sauce and the water, tossing to coat.
• Meanwhile, add shredded cabbage mix to the dressing, along with carrot, baby leaves and a drizzle of vinegar and olive oil. Toss to combine. • Season to taste.
• Divide salad between bowls. • Top with sweet chilli chicken. Spoon over any remaining glaze from the pan. • Garnish with crispy shallots to serve. Enjoy!
