with Sriracha & Crunchy Fried Noodles
This gorgeous bowl of colour doesn't just look good - it's a nutritionally balanced combo of succulent Asian-style chicken, rainbow salad and zingy sriracha. Flavour is just written all over it! *Due to local availability, the ingredients you receive may be a little different to what's pictured. It'll be just as delicious, just follow your recipe card!* *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Tags
Chicken breast
330 g
Garlic Aioli
1 packet
Sriracha
1 packet
Garlic
1
Slaw Mix
1 packet
Oyster sauce
1 packet
Shredded Cabbage Mix
1 packet
Cucumber
1
Crunchy Fried Noodles
1 packet
Pea Pods
1 packet
• Thinly slice cucumber into half-moons.
• Trim pea pods and thinly slice lengthways.
• Finely chop garlic.
• Slice chicken breast into thin strips.
• In a large frying pan, heat a drizzle of olive oil over high heat.
• Cook chicken strips, tossing occasionally, until browned and cooked through, 3-4 minutes. Transfer to a plate.
• Return all chicken to pan then add garlic and cook, until fragrant, 1 minute.
• Remove pan from heat and stir in oyster sauce, the honey and a splash of water, tossing to coat. Season with pepper.
• While the pork is cooking, in a large bowl, combine shredded cabbage mix, slaw mix, pea pods, cucumber, garlic aioli and a drizzle of vinegar and olive oil. Season to taste with salt and pepper.
• Divide rainbow salad between bowls.
• Top with Asian chicken and crunchy fried noodles.
• SPICY! Use less sriracha if you’re sensitive to heat! Drizzle over sriracha to
serve. Enjoy!
506
kcal
Calories
2120
kJ
Energy (kJ)
24.4
g
Fat
3.2
g
of which saturates
27.6
g
Carbohydrate
14
g
of which sugars
7.8
g
Dietary Fibre
43.6
g
Protein
0
mg
Cholesterol
1540
mg
Sodium
