Double Sweet Chilli Chicken Bites & Rainbow Salad
with Crispy Shallots
This classic seasoning blend goes nicely with succulent chicken, and paired with a sweet chilli sauce makes a perfect match! Rest it on a cushy pillow of carrot salad to serve, and add a sprinkle of crispy shallots for some flair!
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.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1
carrot
1 packet
baby leaves
1 packet
mayonnaise
(Contains Egg; )
½ packet
Japanese Dressing
(Contains Sesame, Soy, Gluten(Wheat); May be present Egg, Fish. )
2 packet
Diced Chicken
1 sachet
Sweet Soy Seasoning
(Contains Soy, Gluten(Wheat); )
½ packet
sweet chilli sauce
1 packet
Shredded Cabbage Mix
1 sachet
Crispy Shallots
Not included in your delivery
olive oil
1 tsp
soy sauce
(Contains Gluten, Soy; )
drizzle
water
drizzle
vinegar (rice wine or white wine)
Nutrition Values
Utensils
Cooking Steps
• Grate carrot. Roughly chop baby leaves. • In a large bowl, combine mayonnaise and Japanese dressing (see ingredients). Season with salt and pepper. Set aside. • In a medium bowl, combine diced chicken, sweet soy seasoning, a pinch of salt and pepper and a drizzle of olive oil. Set aside.
• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes (cook in batches if your pan is getting crowded). • Remove pan from heat, then add sweet chilli sauce, the soy sauce and the water, tossing to coat.
• Meanwhile, add shredded cabbage mix to the dressing, along with carrot, baby leaves and a drizzle of vinegar and olive oil. Toss to combine. • Season to taste.
• Divide salad between bowls. • Top with sweet chilli chicken. Spoon over any remaining glaze from the pan. • Garnish with crispy shallots to serve. Enjoy!