Asian-Style Chick'n & Slaw Bowl
with Oyster-Ginger Glaze & Peanuts
Finished with a slightly sweet and zingy glaze, serve these juicy seared plant-based chicken strips over a creamy and colourful slaw instead of rice to keep the carbs down - and the flavour in full force!
This recipe is under 650kcal per serving and under 30g 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
carrot
1 bag
celery
1 packet
plant-based chicken strips
(Contains Gluten, Soy, Wheat;)
1 packet
ginger paste
1 packet
oyster sauce
(Contains Gluten, Mollusc, Wheat;)
1 bag
shredded cabbage mix
1 packet
garlic aioli
(Contains Egg;)
1 packet
crushed peanuts
(Contains Peanut; May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
Not included in your delivery
olive oil
½ tbs
brown sugar
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. Transfer to a paper towel-lined plate.
• Meanwhile, grate carrot. Thinly slice celery. • In a medium bowl, combine celery, shredded cabbage mix, carrot and garlic aioli. Season.
• Return frying pan to medium heat with a drizzle of olive oil. • Cook ginger paste until fragrant, 30 seconds. Add oyster sauce, the brown sugar and cook, stirring, until slightly thickened, 1-2 minutes. • Remove from heat, then add any pork resting juices.
TIP: Add a splash of water to thin the glaze, if needed.
• Divide slaw between bowls. Top with chick'n strips, spooning over soy-ginger glaze. • Sprinkle with crushed peanuts to serve. Enjoy!