Double Sweet Chilli Chicken Wombok Salad
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Double Sweet Chilli Chicken Wombok Salad

Double Sweet Chilli Chicken Wombok Salad

with Pea Pods, Peanuts & Japanese Mayo Dressing

With the perfect balance of sweet, citrusy and zingy flavours, plus crispness from the wombok and crunch from the peanuts, this dish boasts all the best bits found in a Vietnamese-style salad - and there's no need for noodles when you have an abundance of colourful veggies to soak up all the deliciousness

Tags:
Quick
Allergens:
Sesame
Soy
Egg
Gluten
Peanut

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time25 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

½

lemon

1 packet

Pea Pods

1 packet

japanese-style dressing

(Contains Sesame, Soy;)

1 packet

mayonnaise

(Contains Egg;)

1 packet

sweet chilli sauce

2 packet

chicken tenderloins

1 packet

Shredded Wombok

1 packet

mixed salad leaves

1 packet

crushed peanuts

(Contains Peanut; May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )

1 packet

coriander

Not included in your delivery

olive oil

1 tbs

soy sauce

(Contains Gluten, Soy;)

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Nutritional Values

Energy (kJ)3165 kJ
Calories756 kcal
Fat37.9 g
of which saturates4.8 g
Carbohydrate21.3 g
of which sugars18.3 g
Dietary Fibre6.2 g
Protein80.1 g
Sodium1225 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Non-Stick Pan

Instructions

1
1

• Zest lemon to get a generous pinch, then slice into wedges. • Trim pea pods and thinly slice lengthways, then transfer to a medium bowl. • In a small bowl, combine Japanese style dressing, mayonnaise and a squeeze of lemon juice. Season with salt. Set aside.

2
2

• In a small bowl, combine the soy sauce, sweet chilli sauce, lemon zest and a generous squeeze of lemon juice. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken tenderloins, in batches, until browned and cooked through, 3-4 minutes each side. • When chicken has 2 minutes remaining, reduce heat to medium. Add the sweet chilli mixture and cook, turning chicken to coat, until glaze has reduced, 1-2 minutes.

TIP: Chicken is cooked through when it is no longer pink inside.

3
3

• While chicken is cooking, add shredded wombok, mixed salad leaves and half the Japanese mayo to bowl with pea pods. • Toss to coat. Season to taste.

4
4

• Divide wombok salad between bowls. Top with sweet chilli chicken, spooning over any remaining glaze from pan. • Sprinkle with crushed peanuts. Drizzle with remaining Japanese mayo. Tear over coriander and serve with any remaining lemon wedges. Enjoy!