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.
Allergens
Utensils
Tags
Garlic Aioli
1 packet
Baby spinach leaves
1 packet
Coriander
1 packet
Spring Onion
1
Pea Pods
1 packet
Sweet Chilli Sauce
1 packet
Chicken Tenderloins
330 g
Slaw Mix
1 packet
Sweet Soy Seasoning
1 sachet
Crunchy Fried Noodles
1 packet
• 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!
2160
kJ
Energy (kJ)
516
kcal
Calories
24.6
g
Fat
3.1
g
of which saturates
30.2
g
Carbohydrate
17.9
g
of which sugars
5.5
g
Dietary Fibre
42.3
g
Protein
0
mg
Cholesterol
1110
mg
Sodium
