Vietnamese-Style Chicken & Slaw Bowl
with Fried Egg
- Eggs
- Gluten
- Molluscs
- Wheat
We've flavoured juicy chicken with zingy ginger and lemongrass, nutty sesame oil, plus sweet and savoury oyster sauce - and swapped rice out for a crunchy and colourful slaw to soak up the saucy deliciousness.
Ingredients
1 packet
Baby Spinach Leaves
330 g
Chicken Tenderloins
1
Brown Onion
1 packet
Garlic Aioli
(Contains: Eggs)
1 packet
Ginger Lemongrass Paste
1 packet
Oyster Sauce
(Contains: Gluten, Molluscs, Wheat)
1 packet
Pea Pods
1 packet
Slaw Mix
Not included in your delivery
1 drizzle
olive oil
1 tsp
brown sugar
2 tbs
water
1 drizzle
vinegar (white wine or rice wine)
2 piece
egg
(Contains: Eggs)
Utensils
Cooking Steps
• Finely chop brown onion (see ingredients). • Roughly chop baby spinach leaves. • Thinly slice pea pods. • In a small bowl, combine the brown sugar, oyster sauce, the soy sauce and the water. Set aside.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook chicken tenderloins until browned and cooked through, 3-4 minutes each side. TIP: Chicken is cooked through when it is no longer pink inside.
• Reduce heat to medium, then add onion and ginger lemongrass paste (see ingredients). Cook until fragrant, 1 minute. • Stir in oyster sauce mixture until combined, 1 minute. Season with pepper. Transfer to a second bowl and cover to keep warm.
• Meanwhile, in a large bowl, add pea pods, slaw mix, baby spinach leaves, garlic aioli and a drizzle of the vinegar and olive oil. Toss to combine.
• Wipe out frying pan, then return to high heat with a drizzle of olive oil. When oil is hot, crack the eggs into pan. • Cook until whites are firm and yolks are cooked to your liking, 2-3 minutes.
• Divide the slaw and Vietnamese-style chicken between bowls. Top with fried egg. Enjoy!
