with Charred Corn & Garlic Aioli
Sweet chilli and sweet soy, they're combining in the pan to transform these chicken into a new taste sensation. The slaw is also glowing in the bowl when you toss it through with garlic aioli and serve with charred corn. The fam’ will be gobbling this dinner down in seconds. *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.* *Due to local availability, the ingredients you receive may be a little different to what’s pictured. It’ll be just as delicious, just follow your recipe card!*
Allergens
Utensils
Tags
Olive oil
Radish
2
Celery
1 stalk
Carrot
1
Sweetcorn
1 tin
Chicken breast
1 packet
Sweet Soy Seasoning
1 sachet
Sweet chilli sauce
1 packet
Shredded Cabbage Mix
1 bag
Garlic aioli
1 packet
White wine vinegar
drizzle
• Thinly slice radish. Finely chop celery. Grate the carrot. Drain the sweetcorn. • Cut chicken breast into 2cm chunk • In a medium bowl, combine chicken, sweet soy seasoning and a drizzle of olive oil.
• Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a large bowl. • Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Remove pan from heat, add sweet chilli sauce and toss chicken to coat. TIP: Cover the pan with a lid if the corn kernels are “popping” out.
• Meanwhile, add shredded cabbage mix to the charred corn, along with radish, celery, carrot, garlic aioli and a drizzle of white wine vinegar. • Season and toss to combine.
• Divide rainbow slaw between bowls. • Top with sweet soy-glazed chicken. • Spoon any remaining sweet chilli glaze over chicken to serve. Enjoy!
2003
kJ
Energy (kJ)
22.5
g
Fat
3.7
g
of which saturates
31.6
g
Carbohydrate
23.7
g
of which sugars
37.7
g
Protein
1306
mg
Sodium
