Sweet Chilli Tofu, Chicken & Sesame Sriracha Slaw
with Mixed Leaves & Crushed Peanuts
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1
Celery
330 g
Chicken Breast
1 packet
Sriracha
(May be present: Soy.)
1 packet
Shredded Cabbage Mix
2
Garlic
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Soy, Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Sesame, Walnut, Wheat.)
1 packet
Mayonnaise
(Contains: Eggs;)
1 packet
Sesame Dressing
(Contains: Eggs, Gluten, Sesame, Soy, Wheat; May be present: Milk.)
1 packet
Mixed Salad Leaves
1 packet
Sweet Chilli Sauce
1 sachet
Sweet Soy Seasoning
(Contains: Gluten, Sesame, Soy, Wheat;)
Cooking Steps
• Slice cucumber into thin half-moons. Finely chop garlic. Slice chicken breast into 1cm thick strips. • In a medium bowl, combine sweet soy seasoning, the plain flour and a good pinch of salt. Add chicken, tossing to coat. • In a small bowl, combine sweet chilli sauce and the low sodium soy sauce. • In a large heatproof bowl, combine garlic and a drizzle of olive oil. Microwave in 10 second bursts, until fragrant.
• In a large frying pan, heat a drizzle of olive oil over high heat. • Cook chicken strips, tossing occasionally, until browned and cooked through, 3-4 minutes. • Remove from heat, and add sweet chilli glaze, tossing chicken to coat.
• Meanwhile, to bowl with garlic oil, add mayonnaise, sesame dressing and sriracha, stirring to combine. • Add celery, shredded cabbage mix and mixed salad leaves, tossing to coat. Season to taste.
• Divide slaw between bowls. Top with sweet soy chicken. Sprinkle with crushed peanuts. Enjoy!
