Sweet-Soy Chicken & Chilli Jam Glaze
with Cucumber Salad & Crispy Shallots- Eggs
- Soy
- Gluten(Wheat)
- Sesame
- Sulphites
- 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 chilli jam sauce makes a perfect match! Rest it on a cushy pillow of radish salad to serve. *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.*
Ingredients
1 packet
mayonnaise
(Contains: Eggs; May be present: Fish, Wheat, Cashew, Almond, Sesame, Soy)
1 packet
chicken breast
1 sachet
Sweet Soy Seasoning
(Contains: Soy, Gluten(Wheat); )
1 bag
Shredded Cabbage Mix
1 packet
Crispy Shallots
2
radish
1 bag
baby spinach leaves
½ packet
Japanese Dressing
(Contains: Soy, Gluten(Wheat), Sesame; May be present: Eggs, Fish)
1 packet
Chilli Jam
(Contains: Sulphites; )
Not included in your delivery
olive oil
¼ cup
water
drizzle
vinegar (rice wine or white wine)
Nutrition Values
Utensils
Cooking Steps
• Thinly slice radish. Roughly chop baby spinach leaves. • In a large bowl, combine mayonnaise and Japanese dressing (see ingredients). Season with salt and pepper. Set aside. • Cut chicken breast into 2cm chunks. 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 chilli jam and the water and toss to coat chicken.
• Meanwhile, to the bowl with dressing, add shredded cabbage mix, radish, baby spinach and a drizzle of vinegar and olive oil. Toss to combine. Season to taste.
• Divide radish salad between bowls. • Top with sweet-soy chicken. Spoon over any remaining chilli jam glaze from the pan. • Garnish with crispy shallots to serve. Enjoy!
