Sweet Chilli Chicken Bites & Rainbow Salad

Name: Sweet Chilli Chicken Bites & Rainbow Salad with Crispy Shallots
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 packet Crispy Shallots; 1 packet Sweet Chilli Sauce; 1 packet Japanese Dressing; 1 packet Baby Spinach Leaves; 300 g Diced Chicken; 1 Carrot; 1 packet Shredded Cabbage Mix; 1 packet Sweet Soy Seasoning; 1 packet Pea Pods; 1 Fresh Chilli; 1 drizzle olive oil; 1 tsp soy sauce; 1 drizzle water; 1 drizzle vinegar (white wine or rice wine)

with Crispy Shallots

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Calories

385 kcal

Protein

38.4g protein

Total

15 minutes

Difficulty

Easy

Under 30g carbs

Allergens:

Wheat
Gluten
Sesame
Soy
Fish
Eggs
May contain traces of allergens
Gluten

This sweet soy 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.*

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 packet

Crispy Shallots

1 packet

Sweet Chilli Sauce

1 packet

Japanese Dressing

(Contains: Wheat, Gluten, Sesame, Soy, Fish, Eggs, May contain traces of allergens; )

1 packet

Baby Spinach Leaves

300 g

Diced Chicken

Carrot

1 packet

Shredded Cabbage Mix

1 packet

Sweet Soy Seasoning

(Contains: Wheat, Gluten, Soy; )

1 packet

Pea Pods

Fresh Chilli

Not included in your delivery

1 drizzle

olive oil

1 tsp

soy sauce

(Contains: Soy, May contain traces of allergens, Gluten; )

1 drizzle

water

1 drizzle

vinegar (white wine or rice wine)

Nutrition Values

Calories385 kcal

Energy (kJ)1610 kJ

Fat11.1 g

of which saturates3 g

Carbohydrate30.5 g

of which sugars21.4 g

Dietary Fibre4 g

Protein38.4 g

Sodium1100 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

• Grate carrot. Thinly slice pea pods and fresh chilli (if using). • 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, pea pods, 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 and fresh chilli to serve. Enjoy!