Sweet Chilli Chicken Bites & Rainbow Salad
with Crispy Shallots
This classic seasoning blend goes nicely with succulent chicken, and paired with a sweet chilli sauce makes a perfect match! Rest it on a cushy pillow of carrot salad to serve, and add a sprinkle of crispy shallots for some flair!
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 packet
Sweet Chilli Sauce
1 packet
Japanese Dressing
(Contains: Wheat, Gluten, Sesame, Soy; May be present: Fish, Eggs)
1 packet
baby leaves
300 g
Diced Chicken
1
Carrot
1 packet
Shredded Cabbage Mix
1 packet
Sweet Soy Seasoning
(Contains: Wheat, Gluten, Soy; )
Nutrition Values
Cooking Steps
• Grate carrot. • Roughly chop baby leaves. • 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 (when no longer pink inside), 5-6 minutes. • Remove pan from heat, then add sweet chilli sauce (see ingredients), the soy sauce and water, tossing to coat.
• Meanwhile, add shredded cabbage mix a medium bowl, along with carrot, baby leaves, sesame dressing and a drizzle of vinegar and olive oil. Toss to combine. • Season to taste.
• Divide rainbow salad between bowls. • Top with sweet chilli chicken butes. Spoon over any remaining glaze from the pan. • Garnish with crispy shallots to serve. Enjoy!
