Thai-Style Chicken & Ginger Slaw Bowl
with Crushed Peanuts & Coriander- Eggs
- Soy
- Sesame
- Gluten
- May contain traces of allergens
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.*
Ingredients
1 packet
Deluxe Salad Mix
1 packet
Crushed Peanuts
1 sachet
Coriander
1
Cucumber
1
Pear
1
Lime
g
Beef Strips
1 packet
Sweet Chilli Sauce
1 packet
Ginger Paste
1 packet
Garlic Aioli
(Contains: Eggs, Soy; )
320 g
Chicken Breast Strips
Not included in your delivery
1 drizzle
olive oil
1 tbs
Sesame Oil
(Contains: Sesame; )
1 pinch
brown sugar
½ tbs
soy sauce
(Contains: Soy; May be present: Gluten)
Nutrition Values
Utensils
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!
