Asian-Style Chicken & Slaw Bowl
with Soy-Ginger Glaze & Peanuts
- Gluten
- Molluscs
- Wheat
- Eggs
- Peanuts
- May contain traces of allergens
- Gluten
- Milk
- Sesame
- Soy
- Wheat
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Pine Nut
- Pistachio
- Walnut
Finished with a slightly sweet and zingy glaze, serve these juicy seared chicken steaks over a creamy and colourful slaw instead of rice to keep the carbs down - and the flavour in full force! *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.*
Ingredients
1 packet
chicken breast
1 packet
oyster sauce
(Contains: Gluten, Molluscs, Wheat;)
1 packet
ginger paste
1 bag
shredded cabbage mix
1 packet
garlic aioli
(Contains: Eggs;)
1 packet
crushed peanuts
(Contains: Peanuts; May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut.)
1
carrot
1 bag
celery
Not included in your delivery
olive oil
½ tbs
brown sugar
Utensils
Cooking Steps
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Place our hand flat on top of the chicken breast and slice through horizontally to make two thin steaks and season with salt and pepper. Season chicken steaks with salt and pepper. • Cook chicken steaks until cooked through, 3-5 minutes each side. Transfer to a plate to rest.
• Meanwhile, grate carrot. • Thinly slice celery. • In a medium bowl, combine celery, shredded cabbage mix, carrot and garlic aioli. Season.
• Return frying pan to medium heat with a drizzle of olive oil. • Cook ginger paste until fragrant, 30 seconds. Add oyster sauce, the brown sugar and cook stirring, until slightly thickened, 1-2 minutes. • Remove from heat, then add any pork resting juices.
TIP: Add a splash of water to thin the glaze, if needed.
• Slice Asian-style chicken steak. • Divide slaw between bowls. Top with chicken, spooning over soy-ginger glaze. • Sprinkle with crushed peanuts to serve. Enjoy!
