Asian-Style Chicken & Rainbow Salad Bowl
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!
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
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
carrot
1 clove
garlic
1 packet
chicken breast
1 packet
oyster sauce
(Contains Gluten, Mollusc, Wheat;)
1 packet
Shredded Wombok
1 packet
deluxe salad mix
1 packet
garlic aioli
(Contains Egg;)
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
sriracha
(May be present: Soy. )
Not included in your delivery
olive oil
½ tbs
honey
drizzle
vinegar (white wine or rice wine)
Nutritional Values
Utensils
Instructions
• Using a vegetable peeler, peel carrot into ribbons. 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.
• In a large bowl, combine shredded wombok, deluxe salad mix, carrot ribbons, garlic aioli and a drizzle of vinegar and olive oil. Season to taste.
• Divide rainbow salad between bowls. Top with Korean stir-fried chicken and crunchy fried noodles. Drizzle over sriracha. Enjoy!