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Vietnamese Recipes

Asian-Style Chicken & Slaw Bowl

Asian-Style Chicken & Slaw Bowl

Asian-Style Chicken & Slaw Bowl

with Soy-Ginger Glaze & Peanuts

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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.

Tags:

Calorie Smart

•Under 30g carbs

•Easy Prep

Allergens:

Gluten

•Molluscs

•Wheat

•Eggs

•Peanuts

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 Time25 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

chicken breast

1 packet

oyster sauce

1 packet

ginger paste

1 bag

shredded cabbage mix

1 packet

garlic aioli

1 packet

crushed peanuts

1

carrot

1 bag

celery

Not included in your delivery

olive oil

½ tbs

brown sugar

Nutritional Values

Energy (kJ)2107 kJ

Fat29.6 g

of which saturates4 g

Carbohydrate20.2 g

of which sugars16.4 g

Dietary Fibre7.5 g

Protein38.7 g

Sodium1463 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

1

• 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.

2

• Meanwhile, grate carrot. • Thinly slice celery. • In a medium bowl, combine celery, shredded cabbage mix, carrot and garlic aioli. Season.

3

• 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.

4

• Slice Asian-style chicken steak. • Divide slaw between bowls. Top with chicken, spooning over soy-ginger glaze. • Sprinkle with crushed peanuts to serve. Enjoy!

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