Vietnamese-Style Chicken & Mint Salad
with Crushed Peanuts & Sweet Chilli
When it starts to heat up outside, we crave something light and fresh. This Vietnamese-inspired salad bowl ticks both those boxes, with a rainbow of fresh veg, golden chunks of chicken breast in a fresh and fragrant sauce, and a sprinkle of crushed peanuts for that all-important crunch. Bring on the warm weather, we’re ready!
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
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
Ingredients
1
Tomato
1
Lemon
1
Mint
1
Carrot
1
Chicken Breast
(May be present Gluten, Soy. )
1
Sweet Soy Seasoning
(Contains Gluten, Soy; )
1
Sweet Chilli Sauce
1
Ginger & Lemongrass Paste
(May be present Egg, Milk, Gluten, Soy, Fish, Sesame, Almond, Cashew, Brazil Nut, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1
Shredded Cabbage Mix
1
baby leaves
1
Soy Sauce Mix
(Contains Gluten, Soy; May be present Egg, Fish, Milk, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pistachio, Walnut, Pine Nut, Pecan. )
1
Crushed Peanuts
(Contains Peanut; )
Not included in your delivery
1
olive oil
plain flour
(Contains Gluten; )
water
Nutrition Values
Instructions
• Slice tomato and lemon into wedges. Pick and thinly slice mint leaves. Using a vegetable peeler, peel carrot into wide ribbons. Cut firm tofu (see ingredients) into 1cm chunks. • In a medium bowl, combine sweet soy seasoning and the plain flour. Add tofu and toss to combine. • In a small bowl, combine sweet chilli sauce, ginger & lemongrass paste (see ingredients), a good squeeze of lemon juice and the water. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Slice tomato and lemon into wedges. Pick and thinly slice mint leaves. Using a vegetable peeler, peel carrot into ribbons. • Cut chicken breast into 2cm chunks. • In a medium bowl, combine sweet soy seasoning and the plain flour. Add chicken and toss to combine. • In a small bowl, combine sweet chilli sauce, ginger & lemongrass paste (see ingredients), a good squeeze of lemon juice and the water.
• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • When the oil is hot, cook tofu, turning occasionally, until golden, 5-7 minutes. • Remove pan from heat and add sweet chilli mixture, tossing tofu to coat. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • In a large frying pan, heat a 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 and add sweet chilli mixture, tossing chicken to coat.
• In a large bowl, combine tomato, carrot, mint, shredded cabbage mix, baby kale, soy sauce mix (see ingredients) and a drizzle of olive oil. Season with pepper.
• Divide mint salad between bowls. • Top with Vietnamese-style tofu. • Garnish with crushed peanuts. Serve with any remaining lemon wedges. Enjoy! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Divide mint salad between bowls. • Top with Vietnamese-style chicken. • Garnish with crushed peanuts. Serve with any remaining lemon wedges. Enjoy!