Chicken Tofu Satay Salad

COOKING INSTRUCTIONS

 

 

1. Dice chicken into medium size cubes. On a separate chopping board, prepare the snow peas by removing the tops and string. Pat dry and dice the tofu.

 

 

2. In a large frying pan on high heat, add 1 tbsp of olive oil and add the chicken.
Sear for approx. 5-6mins until lightly golden brown, stirring occasionally. Add the tofu to the same pan, and sear for another 3 mins, add the peanut sauce and mix through to evenly coat the chicken and tofu.

 

 

3. Cook the chicken tofu satay for another 3 mins then add 1/4 cup of water and the sugar snap peas. Stir to combine and turn down to low heat. Adjust the seasoning and allow to cook for 5 more mins, or until the chicken is cooked through.

 

 

 

4. Meanwhile, place the coleslaw, bean sprouts and snow pea sprouts into a bowl and combine. Drizzle over 1 tbsp of soy sauce, 1 tbsp of sesame oil, the juice of 1 lemon, salt and pepper. Serve the salad with the chicken tofu satay.

WHAT'S IN THE BOX?

WHAT YOU’LL NEED FROM YOUR PANTRY: