Easy Southeast Asian Chicken & Chilli Jam Glaze
with Cabbage Salad & Crispy Shallots
Our classic mild laksa seasoning goes nicely with succulent chicken and paired with a chilli jam that makes a perfect match! Rest it on a cushy pillow of spinach leaves and cabbage salad to serve.
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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 stalk
celery
1 bag
baby spinach leaves
1 packet
mayonnaise
(Contains Egg; )
1 packet
chicken breast strips
1 sachet
mild laksa seasoning
1 packet
Chilli Jam
(Contains Sulphites; )
1 bag
Shredded Cabbage Mix
1 packet
Crispy Shallots
½ packet
Japanese Dressing
(Contains Sesame, Soy, Gluten(Wheat); May be present Egg, Fish. )
1
carrot
Not included in your delivery
olive oil
¼ cup
water
1 drizzle
rice wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Thinly slice celery. Grate the carrot. • In a large bowl, combine mayonnaise and Japanese dressing (see ingredients). Season with salt and pepper. Set aside. • In a medium bowl, combine chicken breast strips, mild laksa 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 medium-high heat. Cook chicken strips until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). • Remove pan from heat, then add chilli jam and the water and toss to coat chicken.
• Meanwhile, to the bowl with the dressing, add shredded cabbage mix, baby spinach leaves, celery, carrot and a drizzle of rice wine vinegar and olive oil. Toss to combine. Season to taste.
• Divide cabbage salad between bowls. • Top with Southeast Asian chicken. Spoon over any remaining chilli jam glaze from the pan. • Garnish with crispy shallots to serve. Enjoy!