Super Quick Asian Chicken & Rainbow Slaw
with Charred Corn & Garlic Aioli
Sweet chilli and sweet soy, they're combining in the pan to transform these chicken breast into a new taste sensation. The slaw is also glowing in the bowl when you toss it through with garlic aioli and serve with charred corn. The fam’ will be gobbling this dinner down in seconds.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1
carrot
2
Radish
1 stalk
Celery
1 tin
sweetcorn
1 packet
Chicken Breast
1 sachet
Sweet Soy Seasoning
(Contains: Soy, Gluten(Wheat); )
½ packet
Sweet Chilli Sauce
1 packet
Shredded Cabbage Mix
1 packet
Garlic Aioli
(Contains: Soy, Eggs; )
Not included in your delivery
olive oil
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Grate carrot. • Thinly slice pear into sticks. Finely chop celery. • Drain sweetcorn. • Cut chicken breast into 2cm chunks. • In a medium bowl, combine chicken, sweet soy seasoning and a drizzle of olive oil.
• Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a large bowl. • Return frying pan to high heat with a drizzle of olive oil. 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: Cover the pan with a lid if the corn kernels are “popping” out. TIP: Chicken is cooked through when it's no longer pink inside.
• Meanwhile, add shredded cabbage mix to the charred corn, along with pear, celery, carrot, garlic aioli and a drizzle of white wine vinegar. • Season and toss to combine.
• Divide rainbow slaw between bowls. • Top with sweet soy-glazed chicken. • Spoon any remaining sweet chilli glaze over chicken to serve. Enjoy!
