Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Prep carrots
Preheat the oven to 200°C/180°C fan. Peel and coarsely grate the carrot into a bowl. In a small glass, combine half of the juice from the limes with the ricevinegar, sugar and a pinch of salt. Stir until the sugar dissolves. Pour over the grated carrots, mix well and set aside.
Tip!Marinate the carrots beforehand!
2 Fry chicken
Heat a pan over a medium-high heat with a drizzle of oil. Once hot, add the chicken breasts with a pinch of salt and cook for 5-7 min on either side until golden and cooked through. Remove the pan from the heat.
3 Glaze chicken
Add the sweetchillisauce and soysauce to the chicken. Reduce the heat to low and cook for a final 1 min. Remove the pan from the heat and set aside.
4 Bake ciabatta
Meanwhile, place the ciabatta on a baking tray and heat in the hot oven for 10 min or until crispy on the outside and warm on the inside.
5 Prep extras
Meanwhile, combine the mayonnaise, sriracha(spicy!) and a squeeze of lime juice in a small bowl. Mix well. Thinly slice the cucumbers. Trim the freshcoriander (keep the stems and leaves attached). Slice the greenchilli.
Slice the rested chicken. Slice the hot ciabatta open. Load with the srirachamayonnaise, drained carrots, sliced chicken, cucumber slices, freshcoriander and greenchilli(spicy!). Serve immediately.