Speedy Sweet Chilli Chicken & Creamy Slaw
with Crushed Peanuts & Mint
We’re doing chicken with zap and zest tonight. Indulge in the pops of flavour when you take a bite of these chicken glazed in a sweet chilli sauce. A fresh slaw, creamy with mayo, rounds it off. Include a garnish of mint to the slaw and a scattering of peanuts to the chicken to really complete this blissful experience.
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 packet
Slaw Mix
1 packet
Mint
1
Cucumber
1 packet
Baby Leaves
1
Lemon
1 packet
Sweet Soy Seasoning
(Contains: Wheat, Gluten, Soy; )
1 packet
Sweet Chilli Sauce
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Macadamia, Pine nut, Brazil nut, Walnut, Almond, Pecan, Gluten, Sesame, Cashew, Soy, Wheat, Milk, Hazelnut, Pistachio)
320 g
Chicken Breast
2
Radish
Nutrition Values
Cooking Steps
• Thinly slice cucumber into half-moons. Slice lemon into wedges. • Place your hand flat on top of chicken and slice through horizontally to make two thin steaks. • In a medium bowl, combine sweet soy seasoning, the plain flour and a drizzle of olive oil. Add chicken and turn to coat.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook chicken until cooked through, 3-5 minutes each side. • Remove pan from heat, then add sweet chilli sauce and a squeeze of lemon juice. Turn chicken to coat. TIP: Chicken is cooked through when it's no longer pink inside.
• In a large bowl, combine slaw mix, cucumber, baby spinach leaves, mayonnaise, the sesame oil, a squeeze of lemon juice and a pinch of salt.
• Divide Asian slaw between bowls. • Top with sweet chilli-glazed chicken, along with any remaining glaze. • Sprinkle over crushed peanuts and tear over mint to serve. Enjoy!
