with Lemon & Crispy Shallot Topping
Flavoursome and simply delicious, this stir-fry brings together quick-cooking chicken with a colourful slaw. The sneaky addition of crispy shallots for garnish is the best way to round out this delicious low-carb meal! *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Allergens
Tags
Crispy Shallots
1 packet
Coriander
1 sachet
Chicken breast
320 g
Slaw Mix
1 packet
Garlic paste
1 packet
Ginger paste
1 packet
Trio Lettuce
1
Cucumber
1
Garlic aioli
1 packet
Lemon
1
Southeast Asian Spice Blend
1 sachet
• Thinly slice cucumber. Roughly shred green butter lettuce. Slice lemon into wedges. • Cut chicken breast into 2cm chunks.
• Combine sweet soy seasoning, garlic paste and ginger paste and a drizzle of olive oil in a medium bowl. Add chicken and toss to coat. • 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, 5-6 minutes. • Remove pan from heat, then add the honey, tossing the chicken to coat.
• While the chicken is cooking, combine garlic aioli, slaw mix, lettuce, cucumber and a good squeeze of lime juice in a large bowl. Toss to combine. Season to taste.
• Divide slaw between bowls.
• Top with Southeast Asian chicken.
• Spoon over any remaining juices from the pan.
• Tear over coriander and garnish with crispy shallots. Serve with any remaining lemon wedges. Enjoy!
1550
kJ
Energy (kJ)
371
kcal
Calories
17
g
Fat
3.1
g
of which saturates
16.9
g
Carbohydrate
5.9
g
of which sugars
2.9
g
Dietary Fibre
39.4
g
Protein
0
mg
Cholesterol
618
mg
Sodium
with Smokey Charred Corn Slaw