• Grate the carrot. 
• Thinly slice pea pods and fresh chilli (if using).
• Roughly chop baby spinach leaves.
• In a medium bowl, combine diced chicken, sweet soy seasoning, a pinch of 
salt and pepper and a drizzle of olive oil. Set aside.  

• 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 
(when no longer pink inside), 5-6 minutes.
• Remove pan from heat, then add sweet chilli sauce, the soy sauce and 
water, tossing to coat. 

• Meanwhile, add shredded cabbage mix to a medium bowl, along with 
carrot, baby spinach, pea pods, Japanese dressing and a drizzle of 
vinegar and olive oil. Toss to combine.
• Season to taste.

• Divide pea pod slaw between bowls.
• Top with sweet chilli chicken. Spoon over any remaining glaze from the pan.
• Garnish with crispy shallots and chilli to serve. Enjoy!