Asian Chicken & Crunchy Salad Bowl
with Plant-Based Sweet Chilli Aioli & Pickled Onion
Whip up these chicken breast smothered in a delectable garlic and soy combo. We've swapped rice for a refreshing salad bowl - and added a sprinkle of crunchy noodles to turn this into a textural treat.
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 packet
chicken breast
1 packet
garlic paste
1
cucumber
½
red onion
1 packet
sweet chilli sauce
1 packet
plant-based aioli
1 packet
shredded cabbage mix
1 packet
mixed salad leaves
1 packet
Crunchy Fried Noodles
(Contains Gluten, Wheat; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 packet
Pea Pods
1 packet
japanese-style dressing
(Contains Sesame, Soy;)
Not included in your delivery
olive oil
½ tbs
soy sauce
(Contains Gluten, Soy;)
1 tbs
vinegar (white wine or rice wine)
Nutritional Values
Utensils
Cooking Steps
• Slice chicken breast into thin strips. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken strips, tossing occasionally, until browned and cooked through, 3-4 minutes. • Reduce heat to medium-low, add garlic paste and the soy sauce, tossing to coat, until fragrant, 1 minute. Transfer to a plate.
TIP: Chicken is cooked through when it's no longer pink inside.
• Meanwhile, thinly slice cucumber into rounds. • Thinly slice red onion (see ingredients). • In a small bowl, combine sweet chilli sauce and plant-based aioli. • In a small microwave-safe bowl, combine onion, the vinegar and a good pinch of sugar and salt. Microwave onion for 30 second bursts, until softened. Set aside.
• Trim and roughly chop pea pods. • To a large bowl, add shredded cabbage mix, mixed salad leaves, crunchy fried noodles, pea pods, cucumber and Japanese style dressing, tossing to combine. • Season to taste.
• Divide crunchy deluxe slaw between bowls. Top slaw with Asian chicken. • Drizzle with sweet chilli aioli. Top with pickled onion to serve. Enjoy!