with Crispy Shallots
This classic seasoning blend combines goes nicely with succulent chicken and paired with a sweet chilli sauce makes a perfect match! Rest it on a cushy pillow of carrot salad to serve. *This recipe is under 650kcal per serving.*
Allergens
Utensils
Tags
Sweet chilli sauce
1 packet
Chicken breast
320 g
Japanese Dressing
1 packet
Baby Leaves
1 packet
Carrot
1
Shredded Cabbage Mix
1 packet
Sweet Soy Seasoning
1 packet
Crispy Shallots
1 packet
Water
1 drizzle
Olive oil
1 drizzle
Soy sauce
1 tsp
Vinegar
1 drizzle
• Grate carrot.• Roughly chop baby 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. Little cooks: Under adult supervision, older kids can help grate the carrot.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken steaks until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). TIP: Chicken is cooked through when it's no longer pink inside.
• Meanwhile, add shredded cabbage mix to a medium bowl, along with carrot, baby leaves, Japanese dressing and a drizzle of vinegar and olive oil. Toss to combine. • Season to taste. Little cooks: Take the lead by tossing the salad!
• Divide salad between bowls. • Top with sweet chilli chicken. Spoon over any remaining glaze from the pan. • Garnish with crispy shallots to serve. Enjoy!
379
kcal
Calories
1590
kJ
Energy (kJ)
11.5
g
Fat
3.2
g
of which saturates
27.7
g
Carbohydrate
18.2
g
of which sugars
3
g
Dietary Fibre
39.9
g
Protein
0
mg
Cholesterol
1170
mg
Sodium
