with Crispy Shallots & Coriander
Sweet chilli and ginger is a pairing that we didn’t see coming but are happy to have in our hearts (and mouth)! It’s the contrast that we’ve fallen in love with and how it goes perfectly with diced chicken as a glaze. *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Allergens
Utensils
Tags
Olive oil
Sweetcorn
1 tin
Carrot
1
Diced Chicken
1 packet
Ginger paste
1 packet
Sweet Soy Seasoning
1 sachet
Honey
1 tsp
Shredded Cabbage Mix
1 packet
Mayonnaise
1 packet
Vinegar
drizzle
Crispy Shallots
1 packet
Coriander
1 packet
• Drain sweetcorn. Grate carrot.
• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook ginger paste, sweet soy seasoning and diced chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Remove pan from heat, then add the honey. Toss to coat. TIP: Chicken is cooked when it's no longer pink inside.
• Meanwhile, combine shredded cabbage mix, carrot, sweetcorn, mayonnaise and a drizzle of vinegar and olive oil in a large bowl. Season to taste.
• Divide slaw between bowls. • Top with soy-ginger chicken, spooning over any remaining sauce from the pan. • Sprinkle with crispy shallots and tear over coriander to serve. Enjoy!
1667
kJ
Energy (kJ)
398
kcal
Calories
15.4
g
Fat
3.7
g
of which saturates
26.4
g
Carbohydrate
14.1
g
of which sugars
4.2
g
Dietary Fibre
36.2
g
Protein
688
mg
Sodium
