[Cal Reduced] Seared Chicken
with Pea Pod Salad & Sesame Peanut Dressing
- Gluten
- Sesame
- Wheat
- Eggs
- Soy
- Peanuts
- May contain traces of allergens
- Soy
- Milk
- Almond
- Brazil nut
- Cashew
- Sesame
Ingredients
1 packet
Vegetable Gyoza
(Contains: Gluten, Sesame, Wheat; May be present: Soy.)
1 packet
Coriander
1 packet
Pea Pods
1 packet
Sesame Dressing
(Contains: Gluten, Sesame, Wheat, Eggs, Soy; May be present: Milk.)
1
Pear
1 packet
Peanut Butter
(Contains: Peanuts; May be present: Almond, Brazil nut, Cashew, Sesame.)
1 packet
Japanese Dressing
(Contains: Sesame, Soy;)
1 packet
Mixed Salad Leaves
Cooking Steps
• Trim and thinly slice pea pods lengthways. Thinly slice cucumber into rounds. Slice chicken breast into 1cm thick 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, season and cover to keep warm.
• Wipe out frying pan and return to medium-high heat. • Whisk peanut butter and the water (for the sauce), until well combined, 1 minute. • Remove from heat, and add sesame dressing, the vinegar, brown sugar and low sodium soy sauce, stirring to combine.
• In a large bowl, combine pea pods, cucumber, mixed salad leaves and Japanese style dressing. Season with salt and pepper. • Divide pea pod salad between bowls. Top with seared chicken. Spoon over sesame peanut dressing. • Sprinkle with crispy shallots. Enjoy!
