with Peanuts and Edamame
Wholesome coleslaw mix and crisp sweet bell peppers add fun to every bite of this salad. Soy and mirin combine in a sweet, sticky glaze that dresses lean ground chicken and protein-rich edamame.
Allergens
Utensils
Tags
Ground Chicken
250 g
Coleslaw Cabbage Mix
170 g
Sweet Bell Pepper
1 unit(s)
Crispy Shallots
28 g
Rice Vinegar
1 tbsp
Soy Sauce Mirin Blend
4 tbsp
Edamame
56 g
Spicy Mayo
2 tbsp
Green Onion
1 unit(s)
Oil
2 tsp
Peanuts, chopped
28 g
Salt
0.063 tsp
Pepper
0.063 tsp
Before starting, wash and dry all produce. Core, then thinly slice pepper.Thinly slice green onion.
Add vinegar and 1 tsp (2 tsp) oil to a large bowl. Season with salt and pepper, then whisk to combine. Add peppers, coleslaw cabbage mix and half the green onions, then toss to coat.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tsp (2 tsp) oil, then chicken. Cook, breaking up chicken into smaller pieces, until no pink remains, 4-5 min.**
Add edamame and soy sauce mirin blend to the pan with chicken. Cook, stirring often, until sauce is absorbed, 5-6 min. (TIP: If you prefer a lighter glaze, add water, 1-2 tbsp at a time, until your desired consistency is reached.)
Divide slaw between plates. Top with chicken and edamame. Drizzle with spicy mayo, then sprinkle crispy shallots, peanuts and remaining green onions over top.
630
kcal
Calories
40
g
Fat
9
g
Saturated Fat
35
g
Carbohydrate
15
g
Sugar
6
g
Dietary Fiber
32
g
Protein
119
mg
Cholesterol
1320
mg
Sodium
