Sweet-Soy Chicken & Chilli Jam Glaze
with Radish Salad & Crispy Shallots
- Wheat
- Gluten
- Sesame
- Soy
- Fish
- Eggs
- May contain traces of allergens
Ingredients
1 packet
Crispy Shallots
320 g
Chicken Breast
1 packet
Japanese Dressing
(Contains: Wheat, Gluten, Sesame, Soy; May be present: Fish, Eggs)
1 packet
Baby Spinach Leaves
1 packet
Sweet Chilli Sauce
1
Carrot
1 packet
Shredded Cabbage Mix
1 packet
Sweet Soy Seasoning
(Contains: Wheat, Gluten, Soy; )
Nutrition Values
Cooking Steps
If you've swapped diced chicken for chicken breast, place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. Coat chicken as above.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken steaks until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded).
TIP: The chicken is cooked when it is no longer pink inside.
• 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!
