Sweet-Soy Chicken & Chilli Jam Glaze
with Carrot Salad & Crispy Shallots
This classic seasoning blend combines 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.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1
carrot
1 packet
baby leaves
1 packet
mayonnaise
(Contains Egg; )
½ packet
Sesame Dressing
1 packet
chicken breast
1 sachet
Seasoning Blend
1 packet
sweet chilli sauce
1 packet
Shredded Cabbage Mix
1 packet
Crispy Shallots
Not included in your delivery
olive oil
1 tsp
soy sauce
(Contains Gluten, Soy; )
drizzle
water
drizzle
vinegar (rice wine or white wine)
Nutrition Values
Utensils
Instructions
• Grate carrot. Roughly chop baby leaves. • In a large bowl, combine mayonnaise and sesame dressing (see ingredients). Season with salt and pepper. Set aside. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine 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 medium-high heat. Cook chicken steaks until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded).
TIP: Chicken is cooked through when it's 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!