with Cucumber Salad & Crispy Shallots
The classic sweet and soy flavour combination goes nicely with succulent chicken and paired with a chilli jam sauce makes a perfect match! Rest it on a cushy pillow of radish salad to serve. *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.*
Allergens
Utensils
Tags
Olive oil
Mayonnaise
1 packet
Chicken breast
1 packet
Sweet Soy Seasoning
1 sachet
Water
0.25 cup
Shredded Cabbage Mix
1 bag
Crispy Shallots
1 packet
Radish
2
Baby spinach leaves
1 bag
Japanese Dressing
0.5 packet
Chilli Jam
1 packet
Vinegar
drizzle
• Thinly slice radish. Roughly chop baby spinach leaves. • In a large bowl, combine mayonnaise and Japanese dressing (see ingredients). Season with salt and pepper. Set aside. • Cut chicken breast into 2cm chunks. In a medium bowl, combine chicken, sweet soy seasoning, a pinch of salt and pepper and a drizzle of olive oil. Set aside.
• In large frying pan, heat 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 chilli jam and the water and toss to coat chicken.
• Meanwhile, to the bowl with dressing, add shredded cabbage mix, radish, baby spinach and a drizzle of vinegar and olive oil. Toss to combine. Season to taste.
• Divide radish salad between bowls. • Top with sweet-soy chicken. Spoon over any remaining chilli jam glaze from the pan. • Garnish with crispy shallots to serve. Enjoy!
1925
kJ
Energy (kJ)
21.2
g
Fat
4.6
g
of which saturates
27.9
g
Carbohydrate
20.6
g
of which sugars
7.3
g
Dietary Fibre
38.8
g
Protein
1203
mg
Sodium
with Charred Pineapple Slaw & Crushed Peanuts
