Sweet-Soy Chicken & Ponzu Carrot Noodles
with Crushed Peanuts & Sesame Dressing- Soy
- Sesame
- Gluten(Wheat)
- Eggs
- Gluten
- Peanuts
- Eggs
- Milk
- Gluten
- Fish
- Sesame
- Sulphites
- May contain traces of allergens
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Traces of Walnut
- Traces of Pine Nut
- Fish
- Wheat
- Soy
- Traces of Pistachio
A carrot noodle slaw bowl with tender chicken on top already sounds like a winning dinner, but we think we can go a step further. Sweet and soy flavours for the chicken and a sticky ponzu sauce for the carrot noodles. Seal the deal by drizzling over a sesame dressing. *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Ingredients
1 packet
Baby Leaves
1 packet
ponzu sauce
(Contains: Soy; May be present: Eggs, Milk, Gluten, Fish, Sesame, Sulphites, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Walnut, Pine Nut)
1 packet
Carrot Noodles
1 packet
Shredded Cabbage Mix
1 packet
chicken breast
1 sachet
Sweet Soy Seasoning
(Contains: Soy, Gluten(Wheat); )
1 packet
sweet chilli sauce
1 packet
sesame dressing
(Contains: Soy, Sesame, Eggs, Gluten; May be present: Milk, Almond, Cashew, Fish)
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Milk, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Walnut, Pine Nut, Wheat, Soy, Pistachio)
1 packet
coriander
Not included in your delivery
olive oil
1 tsp
sesame oil
(Contains: Sesame; )
drizzle
vinegar (rice wine or white wine)
Nutrition Values
Utensils
Cooking Steps
• Roughly chop baby leaves. • In a large bowl, combine ponzu sauce, sesame oil and a drizzle of vinegar. Add carrot noodles and toss to combine.
• Add shredded cabbage mix and baby leaves to the carrot noodles and toss to combine. Season to taste. • Cut chicken breast into 2cm chunks. In a medium bowl, combine chicken breast, sweet soy seasoning and a drizzle of olive oil.
• 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, 5-6 minutes. • Remove pan from heat, add sweet chilli sauce and toss chicken to coat.
TIP: Chicken is cooked through when it's no longer pink inside.
• Divide ponzu carrot noodle salad between bowls. • Top with sweet-soy chicken, spooning over any remaining glaze from the pan. • Drizzle with sesame dressing. Sprinkle with crushed peanuts and tear over coriander to serve. Enjoy!
