with Mixed Leaves & Crushed Peanuts
Perfect bite-sized parcels of chicken are doused in a mouth-watering sweet soy and sweet chilli concoction, that tastes even better than it sounds (and it sounds really good!). To add some crunch to your juicy chicken, add an equally delicious sesame sriracha-laced slaw and you'll be thanking us later!
Allergens
Tags
Coriander
1 packet
Crushed peanuts
1 packet
Garlic
2
Mixed salad leaves
1 packet
Chicken breast
330 g
Pea Pods
1 packet
Sesame dressing
1 packet
Shredded cabbage mix
1 packet
Sriracha
1 packet
Sweet chilli sauce
1 packet
Sweet soy seasoning
1 sachet
Olive oil
1 drizzle
Soy sauce
1 tbs
Mayonnaise
2 tbs
• Finely chop pea pods. Finely chop garlic.
• Cut chicken breast into 2cm chunks.
• In a medium bowl, combine sweet soy seasoning and a good pinch of salt. Add chicken, tossing to coat.
• In a small bowl, combine sweet chilli sauce and the low sodium soy sauce.
• In a large microwave-safe bowl, combine garlic and a drizzle of olive oil. Microwave in 10 second bursts, until fragrant.
• 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 from heat, then add sweet chilli-soy mixture, tossing chicken to coat.
• Meanwhile, to the bowl with garlic oil, add the mayonnaise, sesame dressing and sriracha, stirring to combine.
• Add pea pods, shredded cabbage mix and mixed salad leaves, tossing to coat. Season to taste with salt and pepper.
TIP: Sriracha is slightly spicy, use less if you’re sensitive to heat.
• Divide sesame sriracha slaw between bowls.
• Top with sticky chicken.
• Sprinkle over crushed peanuts and tear over coriander to serve. Enjoy!
2150
kJ
Energy (kJ)
513
kcal
Calories
28.5
g
Fat
4.1
g
of which saturates
18.8
g
Carbohydrate
14.6
g
of which sugars
7
g
Dietary Fibre
44.3
g
Protein
4
mg
Cholesterol
1650
mg
Sodium
with Crunchy Fried Noodles, Wasabi Peas & Aioli