Sweet chilli chicken with ap­ple coleslaw

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3 tsp veg­etable or olive oil 850g chicken nib­bles

¹/ ₃ cup sweet chilli sauce

2 Tbsp soy sauce

¹/ ₃ cup wa­ter

300g coleslaw salad mix

2 red-skinned ap­ples, cored, grated

1 spring onion, thinly sliced ¼ cup light sour cream

¼ cup may­on­naise

1 Tbsp le­mon juice

1 In a large fry­ing pan, heat oil over medium high heat. Add chicken and cook, turn­ing, for 10 min­utes, or un­til browned. Add sweet chilli, soy sauce and wa­ter. Cook, stir­ring for 5 min­utes, or un­til sauce thick­ens and chicken is cooked. 2 In a large bowl, com­bine coleslaw mix, ap­ples and half the spring onion.

3 In a small jug, whisk the sour cream, may­on­naise and le­mon juice. Add may­on­naise mix­ture to the coleslaw and toss well to com­bine.

4 Di­vide salad among serv­ing plates. Top with chicken and re­main­ing spring onion. PER SERVE En­ergy 2080kj • Pro­tein 47g • To­tal Fat 23g • Sat­u­rated Fat 7g • Car­bo­hy­drate 24g • Sugar 23g • Sodium 1179mg


As an al­ter­na­tive, use a pear in­stead of ap­ple.

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