Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
2591 / 620
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Fry chicken
Heat a non-stick pan over a medium heat with a drizzle of vegetable oil. Once hot, add the chicken with a pinch of salt and cook for 3 min on each side until golden.
2 Simmer chicken
Once golden, reduce the heat to medium-low, add the measuredwater to the pan, cover with a lid and cook for 10-15 min further.
3 Prep dressing
Peel and finely chop the ginger. Add the ginger, tamari, ricevinegar, sesameoil and coconutsugar to a bowl or jar and whisk until well blended. Set aside.
4 Prep salad
Peel the carrot, then continue peeling until you are left with a pile of carrot ribbons. Stack the ribbons on top of one another, then slice them into thin sticks. Peel and slice the mango into matchsticks. Slice the cucumber into discs, then slice each individual cucumber disc into matchsticks. Trim and finely slice the springonion. Pick the mint and coriander leaves. Set aside.
5 Pull chicken
Once ready, remove the pan from the heat and, using two forks, pull the chicken until it's fully shredded. Juice the lime directly into the pan and season generously with salt and pepper.
Tip!Firmly roll the lime on the work surface before slicing it. This will help release more of its juices.
In a large bowl, toss the mint, coriander, mango, springonion, carrot, cucumber, shredded chicken, sesame and peanuts in the dressing. Serve immediately.