Honey-Sesame Chicken Breast & Pea Pod Slaw
with Rapid Butter Rice & Sesame Dressing- Eggs
- Gluten
- Sesame
- Soy
- Wheat
- May contain traces of allergens
- Gluten
- Soy
- Wheat
- Milk
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Walnut
Ingredients
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
330 g
Chicken Breast
1 packet
Pea Pods
1 packet
Sesame Dressing
(Contains: Eggs, Gluten, Sesame, Soy, Wheat; May be present: Milk.)
1 sachet
Mixed Sesame Seeds
(Contains: Sesame; May be present: Gluten, Soy, Wheat, Milk, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Peanuts, Pecan, Pine nut, Pistachio, Walnut.)
1 packet
Shredded Cabbage Mix
Cooking Steps
• Boil the kettle. • Half-fill a medium saucepan with the boiling water. Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. Drain and return to saucepan. • Stir the butter through rice.
Custom Recipe: If you've swapped to chicken breast, place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. Prep chicken in the same way as above. In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken until cooked through (when no longer pink inside), 3-6 minutes each side. Continue with step.
• While beef is cooking, thinly slice pea pods lengthways. • In a large bowl, combine pea pods, shredded cabbage mix, a drizzle of the vinegar and olive oil. Toss to combine. Season to taste. • In a small bowl, combine sesame dressing and the soy sauce.
Slice chicken.
