Thai-Style Chicken & Ginger Slaw Bowl

Name: Thai-Style Chicken & Ginger Slaw Bowl with Crushed Peanuts & Coriander
Total time: 15 min
Yield: 2
Cuisine: Thai
Ingredients: olive oil; 1 stalk celery; 1 carrot; 1 clove garlic; 1 packet ginger paste; 1 tbs sesame oil; ½ tbs soy sauce; 1 packet chicken breast strips; 1 sachet Sweet Soy Seasoning; 1 bag Shredded Cabbage Mix; 1 packet Crushed Peanuts; 1 bag coriander; ½ lemon; 1 pear; 1 packet garlic aioli; 1 pinch brown sugar

with Crushed Peanuts & Coriander

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This dish is a mad genius, with flavour explosions going off in every bite. The chicken strips are served on top of a fragrant and creamy slaw with notes of both ginger and garlic. We say that sounds (and tastes) like success!

This recipe is under 650kcal per serving and under 30g carbohydrates per serving.

Tags:

Calorie Smart

•Under 30g carbs

•Easy Prep

Allergens:

Sesame

•Gluten

•Soy

•Gluten(Wheat)

•Peanuts

•Eggs

The quantities provided above are averages only.

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

Total15 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 stalk

celery

carrot

1 clove

garlic

1 packet

ginger paste

1 packet

chicken breast strips

1 sachet

Sweet Soy Seasoning

(Contains: Soy, Gluten(Wheat); )

1 bag

Shredded Cabbage Mix

1 packet

Crushed Peanuts

(Contains: Peanuts; May be present: Wheat, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )

1 bag

coriander

lemon

pear

1 packet

garlic aioli

(Contains: Soy, Eggs; )

Not included in your delivery

olive oil

1 tbs

sesame oil

(Contains: Sesame; )

½ tbs

soy sauce

(Contains: Gluten, Soy; )

1 pinch

brown sugar

Nutrition Values

Energy (kJ)2450 kJ

Fat31.6 g

of which saturates5.1 g

Carbohydrate31.9 g

of which sugars24.2 g

Dietary Fibre12.4 g

Protein40.2 g

Sodium1317 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Non-Stick Pan

Cooking Steps

• Thinly slice celery. Thinly slice pear into wedges. Grate the carrot. • Zest lemon to get a pinch, then slice into wedges. • Finely grate (or crush) garlic. In a medium heatproof bowl, add ginger paste and garlic.

• In a large frying pan, heat the sesame oil over high heat until just smoking, 30 seconds. • Carefully pour hot sesame oil over the garlic-ginger mixture. • Add the soy sauce, a pinch of brown sugar and a generous squeeze of lemon juice. Mix well and set aside. TIP: The hot oil will bubble up and 'cook' the ginger and garlic.

• In a medium bowl, combine sweet soy seasoning, the lemon zest and a drizzle of olive oil. Add chicken breast strips and toss to coat. • Return frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, cook chicken strips until browned and cooked through, 3-4 minutes each side. Transfer to a plate and set aside.

TIP: Chicken is cooked through when it's no longer pink inside.

• In a large bowl, combine shredded cabbage mix, celery, carrot and pear. Add garlic-ginger dressing and garlic aioli and toss to coat. Season to taste. • Divide slaw between bowls. Top with chicken strips. • Garnish with crushed peanuts and tear over coriander. Serve with any remaining lemon wedges. Enjoy!