Sweet-Soy Chicken & Mango Chilli Glaze
with Wong Bok Salad & Crispy Shallots- Eggs
- Soy
- Gluten(Wheat)
- Sulphites
- Sesame
- May contain traces of allergens
- Fish
- Wheat
- Traces of Cashew
- Almond
- Sesame
- Soy
- Eggs
- Fish
The classic sweet and soy flavour combination goes nicely with succulent chicken and paired with a mango chilli sauce that makes a perfect match! Rest it on a cushy pillow of spinach leaves and cabbage salad to serve. *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.*
Ingredients
1 stalk
celery
½
Mini Wong Bok
1 packet
chicken breast
1 packet
mayonnaise
(Contains: Eggs; May be present: Fish, Wheat, Cashew, Almond, Sesame, Soy)
1 sachet
Sweet Soy Seasoning
(Contains: Soy, Gluten(Wheat); )
1 packet
Mango Chilli Sauce
(Contains: Sulphites; )
1 bag
Shredded Cabbage Mix
1 packet
Crispy Shallots
½ packet
Japanese Dressing
(Contains: Soy, Gluten(Wheat), Sesame; May be present: Eggs, Fish)
Not included in your delivery
olive oil
¼ cup
water
1 drizzle
rice wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Thinly slice celery and mini wong bok (see ingredients). Cut chicken breast into 2cm chunks. • In a large bowl, combine mayonnaise and Japanese dressing (see ingredients). Season with salt and pepper. Set aside. • In a medium bowl, combine chicken, sweet soy seasoning, a pinch of salt and pepper and a drizzle of olive oil. Set aside.
• In large frying pan, heat 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 mango chilli sauce and the water and toss to coat chicken.
• Meanwhile, to the bowl with dressing, add shredded cabbage mix, mini wong bok, celery and a drizzle of rice wine vinegar and olive oil. Toss to combine. Season to taste.
• Divide wong bok salad between bowls. • Top with sweet-soy chicken. Spoon over any remaining mango chilli jam glaze from the pan. • Garnish with crispy shallots to serve. Enjoy!
