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Asian-Style Chicken & Rainbow Salad Bowl

Asian-Style Chicken & Rainbow Salad Bowl

Asian-Style Chicken & Rainbow Salad Bowl

with Sriracha & Crunchy Fried Noodles

Get up to $200 off!

This gorgeous bowl of colour doesn't just look good - it's a nutritionally balanced combo of succulent Asian-style chicken, rainbow salad and zingy sriracha. Flavour is just written all over it!

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:

Over 30g protein

•Calorie Smart

•Under 40g carbs

Allergens:

Gluten

•Molluscs

•Wheat

•Eggs

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time15 minutes

Cooking Time5 minutes

DifficultyEasy

Ingredients

Serving amount

1

carrot

1 clove

garlic

1 packet

chicken breast

1 packet

oyster sauce

(Contains: Gluten, Molluscs, Wheat;)

1 packet

Shredded Wombok

1 packet

deluxe salad mix

1 packet

garlic aioli

(Contains: Eggs;)

1 packet

Crunchy Fried Noodles

(Contains: Gluten, Wheat; May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)

1 packet

sriracha

(May be present: Soy.)

Not included in your delivery

olive oil

½ tbs

honey

drizzle

vinegar (white wine or rice wine)

Nutritional Values

Energy (kJ)2314 kJ

Calories553 kcal

Fat29.2 g

of which saturates3.9 g

Carbohydrate30.4 g

of which sugars16.3 g

Dietary Fibre5.7 g

Protein41.7 g

Sodium1662 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

1

• Using a vegetable peeler, peel carrot into ribbons. Finely chop garlic. • Slice chicken breast into thin strips.

2

• In a large frying pan, heat a drizzle of olive oil over high heat. • Cook chicken strips, tossing occasionally, until browned and cooked through, 3-4 minutes. Transfer to a plate. • Return all chicken to pan then add garlic and cook, until fragrant, 1 minute. • Remove pan from heat and stir in oyster sauce, the honey and a splash of water, tossing to coat. Season with pepper.

3

• In a large bowl, combine shredded wombok, deluxe salad mix, carrot ribbons, garlic aioli and a drizzle of vinegar and olive oil. Season to taste.

4

• Divide rainbow salad between bowls. Top with Korean stir-fried chicken and crunchy fried noodles. Drizzle over sriracha. Enjoy!

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