Preparation time is 10minutes
Cook time is 10minutes
Total time is 20minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
12 Ingredients
Number of servings
4
- 2tablespoons sesame oil
- 6tablespoons maple syrup
- 2tablespoons soy sauce
- 1 cloves garlic, peeled and minced
- 300grams chicken breast, thinly sliced
- 350grams green cabbage, shredded
- 4 spring onions, chopped
- 2 carrots, peeled and sliced into matchsticks
- 1 red chilli, finely diced
- 100grams beansprouts
- 3tablespoons coriander, fresh, chopped
- 70grams peanuts, salted, chopped
Nutrition per serving
1780kJ / 425Cal
1780 Kilojoules or 425 Calories
20% of daily energy intake*
Protein
31.5grams
Fat
18.8grams
Carbs
34.8grams
Sugars
33.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This crisp and zingy Asian chicken and cabbage salad is full of flavour, spice and crunch.
Method
Step 1 of 3
Whisk 1 tablespoon of oil with maple syrup, soy sauce and garlic. Place the chicken strips in a bowl, pour over half of the marinade and set aside for 10 minutes.
Step 2 of 3
Heat the rest of the oil in a large pan medium heat and cook the chicken strips for 6-8 minutes until cooked through. Tip out on to a plate and pour the remaining marinade into the pan. Cook for 2-3 minutes until sticky and reduced.
Step 3 of 3
Add the cabbage, spring onions, carrots, chilli and bean sprouts to a large bowl. Add the chicken and sauce and toss to combine. Top with fresh coriander and peanuts and serve.
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