Quick Asian BBQ Chicken Bowl
with Japanese Salad, Plant-Based Soy Aioli & Fresh Chilli
This bowl is a medley of flavour, colour and texture thanks to crisp BBQ chicken, crunchy veggies and rich aioli. If you're feeling extra adventurous, even add some fresh chilli for a spike of heat!
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 bag
Pea Pods
½
Long Chilli (Optional)
1
cucumber
1
carrot
1 packet
chicken breast
1 sachet
asian bbq seasoning
(Contains Gluten, Soy, Wheat;)
1 sachet
cornflour
(May be present: Gluten, Milk, Peanut, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
1 sachet
vegetable stock powder
1 packet
plant-based aioli
1 packet
japanese-style dressing
(Contains Sesame, Soy;)
1 packet
mixed salad leaves
Not included in your delivery
olive oil
1 tsp
soy sauce
(Contains Gluten, Soy;)
drizzle
vinegar (white wine or rice wine)
Nutritional Values
Utensils
Instructions
• Trim and thinly slice pea pods lengthways. • Thinly slice long chilli (if using) • Roughly chop cucumber. • Using a vegetable peeler, peel carrot into ribbons.
• Cut chicken breast into 2cm chunks. • In a medium bowl, combine chicken, Asian BBQ seasoning and a drizzle of olive oil. • To the bowl with chicken, add cornflour and vegetable stock powder, tossing to coat. • Heat a large frying pan over high heat with enough olive oil to cover the base. • When the oil is hot, shake excess flour off the chicken and cook, tossing occasionally, until browned and cooked through, 5-6 minutes. Season with a generous pinch of pepper.
• Meanwhile, in a small bowl, combine plant-based aioli and the soy sauce. • In a large bowl, combine Japanese style dressing and a drizzle of vinegar. Season with salt and pepper. • To the bowl with the Japanese dressing, add carrot, pea pods, cucumber and mixed salad leaves, tossing to coat.
• Divide Japanese salad between bowls then top with Asian BBQ chicken. • Drizzle over soy aioli and sprinkle with fresh chilli to serve. Enjoy!