Sweet Soy Chicken & Crunchy Noodles
with Pea Pods & Spinach Slaw
Lift your stir-fry game by teaming sweet chilli sauce with our sweet soy seasoning - it's a killer combo that works a treat with succulent chicken strips. we've swapped rice for a creamy, Asian-inspired slaw to keep the carbs down - and added a sprinkle of crunchy noodles to turn this into a textural treat.
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 packet
Garlic Aioli
(Contains: Eggs;)
1 packet
Baby Spinach Leaves
1 packet
Coriander
1
Spring Onion
1 packet
Pea Pods
1 packet
Sweet Chilli Sauce
330 g
Chicken Tenderloins
1 packet
Slaw Mix
1 sachet
Sweet Soy Seasoning
(Contains: Gluten, Sesame, Soy, Wheat;)
1 packet
Crunchy Fried Noodles
(Contains: Gluten, Wheat; May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
Cooking Steps
• Trim and roughly chop pea pods.
• Thinly slice spring onion.
• In a medium bowl, combine garlic aioli, the soy sauce, a drizzle of vinegar and a pinch of salt and pepper. Set aside.
• Meanwhile, heat a drizzle of olive oil in a large frying pan over high medium-heat.
• When oil is hot, cook sweet soy seasoning and chicken tenderloins, in batches until browned and cooked through (when no longer pink inside), 3-4 minutes.
• Remove pan from heat. Stir in sweet chilli sauce and a splash of water. Toss chicken to coat. Season to taste.
TIP: Chicken is cooked through when it's no longer pink inside.
• To the bowl with aioli dressing, add slaw mix, pea pods and baby spinach leaves. Toss to combine. Season to taste.
• Divide pea pods and spinach slaw between plates.
• Top with sweet soy chicken, spooning over any remaining sauce from the pan. • Sprinkle with crunchy fried noodles. Top with spring onion. Tear over coriander to serve. Enjoy!
