with Oyster-Ginger Glaze & Peanuts
Finished with a slightly sweet and zingy glaze, serve these juicy seared plant-based chicken strips over a creamy and colourful slaw instead of rice to keep the carbs down - and the flavour in full force! *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.*
Allergens
Utensils
Tags
Olive oil
Carrot
1
Celery
1 bag
Plant-based chicken strips
1 packet
Ginger paste
1 packet
Oyster sauce
1 packet
Brown sugar
0.5 tbs
Shredded cabbage mix
1 bag
Garlic aioli
1 packet
Crushed peanuts
1 packet
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook plant-based chicken strips, tossing, until browned, 4-5 minutes. Transfer to a paper towel-lined plate.
• Meanwhile, grate carrot. Thinly slice celery. • In a medium bowl, combine celery, shredded cabbage mix, carrot and garlic aioli. Season.
• Return frying pan to medium heat with a drizzle of olive oil. • Cook ginger paste until fragrant, 30 seconds. Add oyster sauce, the brown sugar and cook, stirring, until slightly thickened, 1-2 minutes. • Remove from heat, then add any pork resting juices. TIP: Add a splash of water to thin the glaze, if needed.
• Divide slaw between bowls. Top with chick'n strips, spooning over soy-ginger glaze. • Sprinkle with crushed peanuts to serve. Enjoy!
2270
kJ
Energy (kJ)
32.7
g
Fat
3.4
g
of which saturates
24
g
Carbohydrate
20.2
g
of which sugars
35.7
g
Protein
2497
mg
Sodium
