Thai Plant-Based Crumbed Chick'n & Coconut Lemongrass Sauce
with Makrut Lime, Slaw & Crushed Peanuts
- Gluten
- Soy
- Wheat
- Peanuts
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Gluten
- Hazelnut
- Macadamia
- Milk
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
- Wheat
This serious slaw number is coming your way and is definitely here to stay. With a ginger lemongrass and coconut sauce drizzled over perfectly cooked plant-based crumbed chick'n, you'll have maximum crunch and flavour all in the one bowl!
Ingredients
1 packet
Coconut Milk
1
Cucumber
1 packet
Ginger Lemongrass Paste
300 g
Plant-Based Crumbed Chicken
(Contains: Gluten, Soy, Wheat)
1 packet
Slaw Mix
1
Red Butter Lettuce
1 packet
Makrut Lime Leaves
1 packet
Crushed Peanuts
(Contains: Peanuts May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut, Wheat)
Not included in your delivery
1 drizzle
olive oil
1 tbs
soy sauce (for the sauce)
(Contains: Soy May be present: Gluten)
1 tsp
brown sugar
½ tbs
soy sauce (for the veg)
(Contains: Soy May be present: Gluten)
1 drizzle
vinegar (white wine or rice wine)
Utensils
Cooking Steps
• In a large frying pan, heat a drizzle of olive oil over medium heat. Cook ginger lemongrass paste, stirring until fragrant, 1 minute. • Stir in coconut milk, the soy sauce (for the sauce), brown sugar and a splash of water, then simmer until slightly thickened, 2-3 minutes. • Transfer to a bowl and allow to cool slightly.
• Wash and dry frying pan and return to medium-high heat with a drizzle of olive oil to coat the base. • Cook plant-based crumbed chicken until golden and heated through, 2-3 minutes on each side.
• Transfer to a paper towel-lined plate.
• While plant-based crumbed chicken is cooking, slice cucumber into half-moons. • Remove centre veins from makrut lime leaves, then very finely chop.
•In a large bowl, combine cucumber, slaw mix, red butter lettuce, the soy sauce (for the slaw) and a drizzle of vinegar and olive oil. Season to taste with salt and pepper. • Transfer to serving bowls. TIP: The makrut lime leaves are fibrous so you want to cut them into small pieces!
• Slice plant-based crumbed chicken. • Top slaw with plant-based crumbed chicken. • Spoon over coconut ginger lemongrass sauce to serve. Sprinkle over crushed peanuts to serve. Enjoy!
