Sticky Plum Sauce Chicken Slaw Bowl
with Crispy Shallots & Fried Egg
We're in our light and bright era this summer, so only a salad will do. Crunchy slaw is the perfect base for sticky plum tofu and chicken to lay upon. With a sprinkling of crispy shallots and a tasty fried egg, you'll be not only plating up, but you'll also be eating the rainbow!
This recipe is under 650kcal per serving.
1
carrot
1 packet
baby spinach leaves
1 packet
chicken breast
1 sachet
sweet soy seasoning
()
1 packet
plum sauce
()
1 packet
Plant-Based Fish Sauce
()
1 packet
shredded cabbage mix
1 packet
garlic aioli
()
1 sachet
crispy shallots
olive oil
2
egg
()
½ tbs
plain flour
()
drizzle
vinegar (white wine or rice wine)
• Grate carrot. • Roughly chop baby spinach leaves. • Cut chicken breast into 2cm chunks.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When the oil is hot, crack the eggs into the pan. Cook until egg whites are firm and yolks are cooked to your liking, 4-5 minutes. Transfer to a plate and cover to keep warm.
• Meanwhile, in a medium bowl, combine tofu, sweet soy seasoning and the plain flour. • Return frying pan to =high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Remove from heat, then add plum sauce, plant-based fish sauce and a splash of water, tossing to coat.
• In a large bowl, combine shredded cabbage mix, carrot, spinach, garlic aioli and a drizzle of the vinegar. • Divide slaw between bowls. Top with sticky plum chicken and fried egg. • Spoon over any remaining sauce and sprinkle over crispy shallots to garnish. Enjoy!
