with Crunchy Sesame Salad
Four ingredients, and ten minutes: That’s all you need to make this delicious dinner. (Seriously!) Chicken breast strips are browned, then simmered with spicy-sweet Thai chili sauce and mandarin orange juice until sticky. It’s all served over a salad that’s tossed with crunchy toppings and a nutty sesame dressing. Now that’s a dinner dream come true!
Allergens
Utensils
Tags
Chicken Breast Strips
10 ounce
Mandarin Orange
1 unit
Sweet Thai Chili Sauce
1 ounce
Crunchy Sesame Salad Kit
12 ounce
Salt
Pepper
Vegetable Oil
1 teaspoon
• Wash and dry produce. • Halve mandarin. • Pat chicken* dry with paper towels and season all over with salt and pepper.
• Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook, stirring occasionally, until browned, 3-5 minutes (it’ll finish cooking in the next step).
• Add chili sauce and juice from mandarin to pan with chicken. Bring to a simmer and cook until sauce has thickened and chicken is glazed and cooked through, 2-3 minutes more. • Remove pan from heat and let cool slightly.
• Meanwhile, in a large bowl, toss salad with included dressing and crispy toppings. • Divide between bowls. Top with chicken and serve.
2301
kJ
Energy (kJ)
550
kcal
Calories
30
g
Fat
6
g
Saturated Fat
39
g
Carbohydrate
24
g
Sugar
6
g
Dietary Fiber
36
g
Protein
90
mg
Cholesterol
800
mg
Sodium
with Salsa Fresca & Lime Sour Cream
