Asian-Style Chick'n & Slaw Bowl
with Oyster-Ginger Glaze & Peanuts- Gluten
- Soy
- Wheat
- Molluscs
- 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 plant-based chicken strips 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
carrot
1 bag
celery
1 packet
plant-based chicken strips
(Contains: Gluten, Soy, Wheat;)
1 packet
ginger paste
1 packet
oyster sauce
(Contains: Gluten, Wheat, Molluscs;)
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.)
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. • Cook plant-based chicken strips, tossing, until browned, 4-5 minutes. Transfer to a paper towel-lined plate.
• 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.
• Divide slaw between bowls. Top with chick'n strips, spooning over soy-ginger glaze. • Sprinkle with crushed peanuts to serve. Enjoy!
