Asian Chick’n & Crunchy Salad Bowl
with Sweet Chilli Aioli & Pickled Onion
Whip up these plant based chicken strips 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.
We’ve replaced the deluxe slaw in this recipe with shredded cabbage mix due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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
plant-based chicken strips
(Contains Gluten, Soy, Wheat;)
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
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
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook plant-based chicken strips, tossing, until browned, 4-5 minutes. • Reduce heat to medium-low, add garlic paste and the soy sauce, tossing to coat, until fragrant, 1 minute. Transfer to a plate.
• 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.
• To a large bowl, add shredded cabbage mix, mixed salad leaves, crunchy fried noodles, cucumber and Japanese style dressing, tossing to combine. • Season to taste.
• Divide crunchy salad between bowls. Top salad with Asian chick'n. • Drizzle with sweet chilli aioli. Top with pickled onion to serve. Enjoy!