Foolproof Chilli-Ginger Chicken & Slaw Bowl
with Pre-Prepped Veg & Sesame Dressing
- Eggs
- Gluten
- Sesame
- Soy
- Wheat
- May contain traces of allergens
- Milk
- Gluten
We're in our light and bright era, so only a salad will do. With its rich flavour and melt-in-your-mouth texture, chicken breast strips stand up beautifully to our chilli-ginger concoction. With our shredded cabbage doing the most, you'll have a slaw bowl fit as your delightful dinner in no time.
Ingredients
1 packet
Baby Spinach Leaves
1
Long Chilli
1
Pear
1
Chicken Breast Strips
2 packet
Sesame Dressing
(Contains: Eggs, Gluten, Sesame, Soy, Wheat May be present: Milk)
1 packet
Shredded Cabbage Mix
1
Julienned Carrot
1 packet
Ginger Paste
1 packet
Garlic Paste
Not included in your delivery
1 drizzle
olive oil
½ tsp
brown sugar
½ tbs
soy sauce
(Contains: Soy May be present: Gluten)
1 tsp
vinegar (white wine or rice wine)
Utensils
Cooking Steps
• Thinly slice long chilli (if using).
• In a small bowl, combine ginger paste, garlic paste, half the chilli, the brown sugar, soy sauce and vinegar.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• When oil is hot, cook chicken breast strips, tossing, in batches until browned and cooked through, 4-5 minutes.
• Add chilli-ginger mixture and cook until fragrant, 1 minute.
TIP: The chicken is cooked when it is no longer pink inside.
• While the chicken are cooking, slice pear into thin wedges.
• In a large bowl, combine shredded cabbage mix, julienned carrot, pear, baby spinach leaves, sesame dressing and a drizzle of olive oil.
• Season to taste with salt and pepper.
• Divide slaw between bowls.
• Top with chilli-ginger chicken and the remaining chilli to serve. Enjoy!
