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Express Asian Chicken & Rainbow Salad Bowl

Express Asian Chicken & Rainbow Salad Bowl

Express Asian Chicken & Rainbow Salad Bowl

with Sriracha & Crunchy Fried Noodles

Up to 180$ + Free Treats / Extras for Life

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!

Tags:

High Protein

•Calorie Smart

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

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

Nutritional Values

Calories506 kcal

Energy (kJ)2120 kJ

Fat24.4 g

of which saturates3.2 g

Carbohydrate27.6 g

of which sugars14 g

Dietary Fibre7.8 g

Protein43.6 g

Cholesterol0 mg

Sodium1540 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

Get prepped

1

• Thinly slice cucumber into half-moons.
• Finely chop garlic.
• Trim and roughly chop pea pods.

• Slice chicken breast into thin strips.

Cook the chicken

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.

TIP: Chicken is cooked through when it's no longer pink inside.

Toss the salad

3

• 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.

Finish & serve

4

• 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.

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