Thai-Style Seared Plant-Based Crumbed Chicken & Slaw
with Coconut Ginger Lemongrass Sauce
- Gluten
- Soy
- 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 beef rump, you'll have maximum crunch and flavour all in the one bowl! *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Ingredients
1 packet
Mixed Salad Leaves
1 packet
Ginger Lemongrass Paste
300 g
Plant-Based Crumbed Chicken
(Contains: Gluten, Soy, Wheat;)
1 packet
Slaw Mix
1 packet
Mint
1
Cucumber
1 packet
Coconut Milk
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. • In a large bowl, combine cucumber, slaw mix, mixed salad leaves, 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.
• Slice plant-based crumbed chicken. • Top slaw with plant-based crumbed chicken. • Spoon over coconut ginger lemongrass sauce to serve. Enjoy!
