Express Asian Chicken & Rainbow Salad Bowl
with Sriracha & Crunchy Fried Noodles
This gorgeous bowl of colour doesn’t just look good - it’s a nutritionally balanced combo of succulent Asian-style chicken, rainbow slaw and zingy sriracha. Flavour is just written all over it!
Due to local availability, the ingredients you receive may be a little different to what’s pictured. It’ll be just as delicious, just follow your recipe card!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
330 g
Chicken Breast
1 packet
Crunchy Fried Noodles
1
Cucumber
1 packet
Slaw Mix
1 packet
Garlic Aioli
1
Garlic
1 packet
Oyster Sauce
1 packet
Shredded Cabbage Mix
1 packet
Sriracha
1 packet
Pea Pods
Utensils
Cooking Steps
• Thinly slice cucumber into half-moons.
• Finely chop garlic.
• Trim and roughly chop pea pods.
• Slice chicken breast into thin strips.
• 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.
TIP: Chicken is cooked through when it's no longer pink inside.
• In a large bowl, combine shredded cabbage mix, slaw mix, cucumber, pea pods, garlic aioli and a drizzle of vinegar and olive oil. Season to taste with salt and pepper.
• Divide rainbow slaw between bowls.
• Top with Asian chicken and crunchy fried noodles.
• Drizzle over sriracha to serve. Enjoy!
TIP: Sriracha is slightly spicy, use less if you’re sensitive to heat.
