One-Pan Double Sri Lankan Chicken & Veggie Kottu
with Chilli, Coriander & Lemon
Calories
:
980 kcalProtein
:
95.5g proteinPreparation Time
:
20 minutesDifficulty
:
EasyAllergens:
- Wheat
- Gluten
- Eggs
- Milk
- Milk
- May contain traces of allergens
This street-style favourite brings the bustling markets of Colombo straight to your kitchen. We’ve shredded soft wraps to soak up every drop of that fragrant Sri Lankan-spiced sauce, tossed with tender chicken and a colorful veggie medley. A bright pop of coriander and a squeeze of fresh lemon cut through the warmth for a perfectly balanced, soul-warming bowl.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1 packet
Large Wraps
(Contains: Wheat, Gluten May be present: Milk.)
1
Brown Onion
1
Carrot
1
Lemon
2
Garlic
1
Long Chilli
660 g
Chicken Breast
1 packet
Ginger Paste
1 packet
Shredded Cabbage Mix
1 sachet
mild sambal seasoning
1 packet
Coriander
Not included in your delivery
1 drizzle
olive oil
2 piece
eggs
(Contains: Eggs)
20 g
butter
(Contains: Milk)
Utensils
•Large Non-Stick Pan
Cooking Steps
1
- Microwave large wraps on a microwave-safe plate in 10 second bursts until warmed through.
- Cut wraps into quarters, then stack and thinly slice into thin strips.
2
- Thinly slice brown onion.
- Grate carrot. Slice lemon into wedges.
- Finely chop garlic and long chilli (if using).
- Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.
3
- In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded).
- Transfer chicken to a plate and carefully shred with 2 forks.
TIP: The chicken is cooked when it is no longer pink inside.
4
- Return frying pan to medium-high heat with a drizzle of olive oil.
- Cook onion, until just tender, 3-4 minutes.
- Add ginger paste and garlic, and cook until fragrant, 1 minute.
- Add carrot, shredded cabbage mix and half the long chilli (reserve some for garnish) and cook until tender, 4-5 minutes.
- Crack the eggs into the pan and scramble until cooked through, 1-2 minutes.
5
- To the pan, add shredded wraps, cooked chicken, mild sambal seasoning, and a good squeeze of lemon juice, tossing to combine.
- Remove pan from heat, stir through the butter and season generously with salt and pepper.
6
- Divide double chicken kottu roti between bowls. Tear over coriander and sprinkle with remaining chilli.
- Serve with any remaining lemon wedges. Enjoy!
