Double Sticky Sweet Chilli Chicken & Wedges
with Creamy Slaw- Molluscs
- Wheat
- Gluten
- Soy
Who would’ve thought to combine sweet chilli sauce and oyster sauce for the most perfect sweet and savoury experience you’ve every had? We did! This luscious, rich sauce enrobes juicy chicken breast for the ideal mouthful. A side of sesame fries and a fresh slaw are all you need to make this meal complete. This recipe is under 650kcal per serving.
Ingredients
640 g
Chicken Breast
1 packet
Baby Spinach Leaves
2 packet
Potato
1 packet
Oyster Sauce
(Contains: Molluscs; )
1 packet
Shredded Cabbage Mix
1 packet
Sweet Soy Seasoning
(Contains: Wheat, Gluten, Soy; )
1 packet
Sweet Chilli Sauce
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced.
• Cut potato into wedges, then place on a lined oven tray.
• Drizzle with olive oil, season with salt and toss to coat.
• Spread out evenly, then bake until tender, 25-30 minutes.
• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.
• In a large bowl, combine chicken, sweet soy seasoning and a drizzle of olive oil.
• When the wedges have 10 minutes remaining heat a large frying pan over medium-high heat with drizzle of olive oil.
• Cook chicken steaks until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded).
TIP: Chicken is cooked when it's no longer pink inside.
• Remove from heat, add sweet chilli sauce and oyster sauce and turn to coat.
• In a medium bowl, combine shredded cabbage mix, baby leaves, mayonnaise and a drizzle of vinegar. Season to taste.
• Divide wedges, sticky sweet chilli chicken and creamy slaw between plates.
• Top chicken with any remaining sauce to serve. Enjoy!
