Carb-Conscious Garlic Ginger Chicken

Nutrition per serve

Ingredients

• 1clove garlic
• 1pcs ginger
• 1pcs carrot
• 1pcs Lebanese cucumber
• 1bunch coriander
• 150g red cabbage
• 300g free-range chicken tenderloins
• 20g shredded coconut
• 1pcs lime
• 50g aioli mayonnaise
• 20g sambal oelek
• 10ml soy sauce
• 5ml honey
• 10ml neutral-flavoured oil

Method

1. Step 1 — Prep ingredients
   Crush or finely chop half the garlic*. Peel and finely grate the ginger. Shred the carrot using a julienne peeler or coarsely grate with a box grater. Halve the cucumber lengthwise, then thinly slice on an angle. Finely chop the coriander, keeping the leaves and stems separate. Thinly shred the cabbage with a sharp knife or mandoline.
2. Step 2 — Marinate chicken
   CHICKEN TENDERLOINS OPTION Combine the garlic, ginger, coriander stems, 2 tsp soy sauce and 1 tsp honey in a large bowl. Add the chicken and stir to coat.
3. Step 3 — Toast coconut
   Put the coconut in a cold medium frypan over medium heat. Toast, tossing, for 2-3 mins until evenly golden. Remove from the pan.
4. Step 4 — Cook chicken
   Heat 2 tsp oil in the same pan over medium-high heat. Cook the chicken, turning regularly, for 6-8 mins until golden and cooked through. Remove from the pan.
5. Step 5 — Make slaw dressing
   Meanwhile, finely grate the zest of half the lime*, then juice the half. Combine the aioli, sambal oelek, lime zest, 2 tsp lime juice and 1 tbs cold water in a bowl, then season with salt and pepper.
6. Step 6 — Get ready to serve
   Put the carrot, cucumber, coriander leaves, cabbage and half the dressing in a large bowl, season with salt and pepper, then gently toss to combine. Divide the slaw and chicken among plates. Drizzle with the remaining dressing and scatter with the toasted coconut to serve.

Allergens

Soy, Sulphites, Egg