with Ponzu Dressing & Soy Mayo
With a sensational combination of textures and sweet and spicy Asian flavours, including our signature ponzu sauce, you won't believe you made this yourself – and in under half an hour too! *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.* *Due to local availability, we’ve changed some of your ingredients. They may be a little different to what’s pictured, but just as delicious!*
Allergens
Utensils
Tags
Olive oil
Garlic
2 clove
Spring onion
1 sprig
Diced Chicken
1 packet
Ginger paste
1 sachet
Chilli flakes
pinch
Mayonnaise
1 packet
Soy sauce
1 tsp
Ponzu sauce
1 sachet
Honey
1 tsp
Vinegar
drizzle
Sesame oil
drizzle
Carrot
0.5
Baby Leaves
1 packet
Shredded Cabbage Mix
1 packet
Cucumber
0.5
• Finely chop garlic. Roughly chop spring onion. Peel carrot into ribbons. Thinly slice cucumber(see ingredients) into half-moons. • In a medium bowl, combine diced chicken, garlic, ginger paste, a pinch of chilli flakes (if using), a generous pinch of salt and a drizzle of olive oil. Set aside. • In a small bowl, combine mayonnaise and the soy sauce. Set aside.
• In a large bowl, combine ponzu sauce, the honey, vinegar and the sesame oil. Stir well to combine.
• Heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook chicken, tossing occasionally, until browned and cooked through 4-6 minutes. Transfer to a bowl. • Meanwhile, add carrot, cucumber, baby leaves and shredded cabbage mix to the bowl with ponzu dressing. Toss to combine. Season to taste. TIP: Chicken is cooked through when it is no longer pink inside.
• Divide cabbage salad between bowls. Top with Asian ginger chicken. • Drizzle over soy mayo. Garnish with spring onion to serve. Enjoy!
1966
kJ
Energy (kJ)
24.9
g
Fat
4
g
of which saturates
24.7
g
Carbohydrate
15.6
g
of which sugars
36.6
g
Protein
1248
mg
Sodium
with Ponzu Dressing & Soy Mayo
with Ponzu Dressing & Soy Mayo
