with Pea Pod & Spinach Slaw
Lift your stir-fry game by teaming sweet chilli sauce with our sweet soy seasoning - it's a killer combo that works a treat with succulent chicken strips. 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 40g carbohydrates per serving.*
Allergens
Utensils
Tags
Olive oil
Pea Pods
1 packet
Spring onion
1 sprig
Mayonnaise
1 packet
Soy sauce
0.5 tsp
Vinegar
drizzle
Sweet soy seasoning
1 sachet
Chicken tenderloins
1 packet
Sweet chilli sauce
1 packet
Slaw mix
1 packet
Baby spinach leaves
1 packet
Crunchy Fried Noodles
1 packet
• Trim and roughly chop pea pods. • Thinly slice spring onion. • In a medium bowl, combine mayonnaise, the soy sauce, a drizzle of vinegar and a pinch of salt and pepper. Set aside.
• Meanwhile, heat a drizzle of olive oil in a large frying pan over high medium-heat. When oil is hot, cook sweet soy seasoning and chicken tenderloins, in batches until browned and cooked through (when no longer pink inside), 3-4 minutes. • Remove pan from heat. Stir in sweet chilli sauce and a splash of water. Toss chicken to coat, 30 seconds. Season to taste.
• To bowl with mayo dressing, add slaw mix, pea pods and baby spinach leaves. Toss to combine. Season to taste.
• Divide pea pods and spinach slaw between plates. • Top with sweet soy chicken, spooning over any remaining sauce from the pan. • Sprinkle with crunchy fried noodles. Top with spring onion to serve. Enjoy!
2090
kJ
Energy (kJ)
500
kcal
Calories
22.4
g
Fat
3.3
g
of which saturates
30.7
g
Carbohydrate
18.3
g
of which sugars
5.6
g
Dietary Fibre
42.3
g
Protein
1496
mg
Sodium
