Quick Sweet Chilli Chicken & Cabbage Bowl
with Crushed Peanuts
- Peanuts
- Eggs
- Gluten
- Sesame
- Soy
- Wheat
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Gluten
- Hazelnut
- Macadamia
- Milk
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
- Wheat
We’re in our light and bright era, so only a salad will do. With our shredded wombok doing the most, you only need to sear some sweet chilli chicken and sprinkle some crushed peanuts to have a salad fit for a sunny Sunday evening.
Ingredients
1 packet
Baby Spinach Leaves
330 g
Chicken Breast
1
Carrot
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut, Wheat.)
1 packet
Garlic Aioli
(Contains: Eggs;)
1 packet
Pea Pods
1 packet
Shredded Wombok
1 packet
Sweet Chilli Sauce
1 sachet
Sweet Soy Seasoning
(Contains: Gluten, Sesame, Soy, Wheat;)
Utensils
Cooking Steps
• Grate carrot. • Trim and roughly chop pea pods. Slice chicken breast into thin strips. • In a medium bowl, combine chicken strips, sweet soy seasoning and a drizzle of olive oil
• In a large frying pan, heat a drizzle of olive oil over high heat.
• When oil is hot, cook chicken strips, tossing occasionally, in batches until browned and cooked through, 3-4 minutes.
TIP: Chicken is cooked through when it is no longer pink inside.
• Remove frying pan from heat and return all chicken to pan. • Stir in sweet chilli sauce, the soy sauce, honey and a dash of water, until coated. Season to taste. • Meanwhile, in a medium bowl, combine carrot, pea pods, shredded cabbage mix, baby spinach leaves, garlic aioli and a drizzle of olive oil. Season.
• Divide slaw between bowls. Top with sweet chilli chicken. • Sprinkle over crushed peanuts. Tear over coriander to serve. Enjoy!
