with Celery & Spinach Slaw
Lift your stir-fry game by teaming sweet chilli sauce with ginger - it's a killer combo that works a treat with succulent chicken tenderloins. We've swapped rice for a creamy, Asian-inspired slaw to keep the carbs down - and added a sprinkle of crunchy noodles to turn this into a textural treat. *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.*
Allergens
Utensils
Tags
Olive oil
Celery
1 bag
Spring onion
1 bunch
Mayonnaise
1 packet
Vinegar
drizzle
Ginger paste
1 packet
Chicken tenderloins
1 packet
Sweet chilli sauce
1 packet
Soy sauce
1 tbs
Slaw mix
1 bag
Baby spinach leaves
1 bag
Crunchy Fried Noodles
1 packet
• Finely chop celery. • Thinly slice spring onion. • In a medium bowl, combine mayonnaise, a drizzle of vinegar and a pinch of salt and pepper. Set aside.
• Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook ginger paste and chicken tenderloins, in batches, until browned and cooked through, 3-4 minutes. Transfer to a plate. • Remove pan from heat. Stir in sweet chilli sauce, the soy sauce and a splash of water. • Return chicken to pan, tossing to combine, 30 seconds. Season to taste. TIP: Cooking the pork in batches over high heat helps it stay tender.
• To bowl with mayo dressing, add slaw mix, celery and baby spinach leaves. Toss to combine. Season to taste.
• Divide celery and spinach slaw between bowls. • Top with sweet chilli chicken, spooning over any remaining sauce from the pan. • Sprinkle with crunchy fried noodles. Top with spring onion to serve. Enjoy!
1841
kJ
Energy (kJ)
18.2
g
Fat
2.5
g
of which saturates
26.2
g
Carbohydrate
16.1
g
of which sugars
5.2
g
Dietary Fibre
40.7
g
Protein
1050
mg
Sodium
with Wombok Salad, Sesame Dressing & Crushed Peanuts
