with Charred Corn & Garlic Aioli
Sweet chilli and sweet soy, they're combining in the pan to transform chicken into a new taste sensation. The slaw is also glowing in the bowl when you toss it through with garlic aioli and serve with charred corn. The fam’ will be gobbling this dinner down in seconds. *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Allergens
Utensils
Tags
Olive oil
1
Radish
2
Celery
1 stalk
Carrot
1
Sweetcorn
1 tin
Diced Chicken
1 packet
Sweet Soy Seasoning
1 sachet
Sweet chilli sauce
1 packet
Shredded Cabbage Mix
1 bag
Garlic aioli
1 packet
White wine vinegar
1 drizzle
• Thinly slice radish. Finely chop celery. Grate the carrot. Drain the sweetcorn. • In a medium bowl, combine diced chicken, sweet soy seasoning and a drizzle of olive oil.
• Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a large bowl. • Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Remove pan from heat, add sweet chilli sauce and toss chicken to coat. TIP: Cover the pan with a lid if the corn kernels are “popping” out. TIP: Chicken is cooked through when it's no longer pink inside.
• Meanwhile, to the bowl of charred corn, add shredded cabbage mix, radish, celery, carrot, garlic aioli and a drizzle of white wine vinegar. • Toss to combine, then season.
• Divide rainbow slaw between bowls. • Top with sweet soy-glazed chicken. • Spoon any remaining sweet chilli glaze over chicken to serve. Enjoy!
1915
kJ
Energy (kJ)
19.7
g
Fat
2.9
g
of which saturates
30.8
g
Carbohydrate
23.6
g
of which sugars
11.4
g
Dietary Fibre
38.1
g
Protein
1268
mg
Sodium
