Sweet Chilli Chicken & Sesame Slaw
with Lime, Crushed Peanuts & Mint
- Wheat
- Gluten
- Soy
- Peanuts
- Macadamia
- Pine nut
- Brazil nut
- Walnut
- Almond
- Pecan
- Gluten
- Sesame
- Cashew
- Soy
- Wheat
- Milk
- Hazelnut
- Pistachio
- May contain traces of allergens
Tonight’s all about flaky chicken fillets glazed in zingy citrus and sweet chilli, served with a creamy sesame slaw. Finished with fresh mint and a sprinkle of crunchy peanuts, it’s a fresh, flavour-packed winner of a fish dinner. We’ve replaced the lemon in this recipe with lime due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
Ingredients
1 packet
Slaw Mix
1 packet
Mint
320 g
Chicken Breast
1
Cucumber
1 packet
Baby Spinach Leaves
1 packet
Sweet Chilli Sauce
1
Lime
1 packet
Sweet Soy Seasoning
(Contains: Wheat, Gluten, Soy; )
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)
Nutrition Values
Utensils
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, 5-6 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!
