with Wong Bok Salad & Crispy Shallots
The classic sweet and soy flavour combination goes nicely with succulent chicken and paired with a mango chilli sauce that makes a perfect match! Rest it on a cushy pillow of spinach leaves and cabbage salad to serve. *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.*
Allergens
Utensils
Tags
Olive oil
Celery
1 stalk
Mini Wong Bok
0.5
Chicken breast
1 packet
Mayonnaise
1 packet
Sweet Soy Seasoning
1 sachet
Mango Chilli Sauce
1 packet
Water
0.25 cup
Shredded Cabbage Mix
1 bag
Rice wine vinegar
1 drizzle
Crispy Shallots
1 packet
Japanese Dressing
0.5 packet
• Thinly slice celery and mini wong bok (see ingredients). Cut chicken breast into 2cm chunks. • In a large bowl, combine mayonnaise and Japanese dressing (see ingredients). Season with salt and pepper. Set aside. • 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 mango chilli sauce and the water and toss to coat chicken.
• Meanwhile, to the bowl with dressing, add shredded cabbage mix, mini wong bok, celery and a drizzle of rice wine vinegar and olive oil. Toss to combine. Season to taste.
• Divide wong bok salad between bowls. • Top with sweet-soy chicken. Spoon over any remaining mango chilli jam glaze from the pan. • Garnish with crispy shallots to serve. Enjoy!
2047
kJ
Energy (kJ)
27.6
g
Fat
5.7
g
of which saturates
22.1
g
Carbohydrate
15
g
of which sugars
7.9
g
Dietary Fibre
36.2
g
Protein
1092
mg
Sodium
