Bacon & Ham Beef Cheese Chicken Egg Fruit Fish Kumara & potato Lamb Lasagne & pasta Mince Noodles & rice Pork Sausage Turkey
Dessert Quick & easy Meals vegetarian Healthy Salad Slow cooker Seafood Recipe for kids Baking Side dishes & veges Finger Food Gluten Free Meal ideas Stir Fry Dairy Free Vegan Wheat Free Freezer friendly
American Asian Chinese French Greek Indian Italian Japanese Korean Mediterranean Mexican Middle Eastern Spanish Thai
Christmas Easter Breakfast Ideas Lunch Ideas Dinner Ideas Potluck Back to School Summer entertaining Bbq & picnic ideas Cocktail Party
MY COOKBOOK MY MEAL PLANNER MY SHOPPING LIST TIPS & TRICKS 
Oriental Chicken and Vegetable Salad
Oriental Chicken and Vegetable Salad
Make this tasty Asian-inspired salad in under 30 minutes and impress your family and friends. It’s light and tasty, and if you’re looking for a gluten free recipe then this ticks the box.
Makes 4-6
Prep Time 10 minutes
Cook Time 15 minutes
Easy
Ingredients
400 g boneless, skinless chicken breast
100 g rice stick noodles
700 g bag Wattie's frozen High Fibre Mix
1 red capsicum, deseeded and thinly sliced
1 cup mung bean sprouts
¼ cup roasted peanuts, chopped (optional)
Dressing ½ cup Wattie's Bit on the Side Sweet Chilli Sauce
¼ cup lemon juice
1 Tbsp fish sauce
2 Tbsp olive oil
NUTRITION INFORMATION: Average Quantity per Serving |
|---|
Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
INGREDIENTS
Made with
Method
Step 1
1. Cut the chicken into thin strips. Season with salt and pepper. Step 2
2. Cook the rice stick noodles according to packet instructions. Drain. Refresh in cold water. Step 3
3. Place Wattie's frozen High Fibre Mix in a microwave-proof dish. Do not add water. Cover and cook on high for 5 minutes. Stir and cook a further 3-4 minutes or until vegetables are crisp and tender. Drain off any excess water and set aside. Step 4
4. Heat a dash of oil in a frying pan and quickly stir fry the chicken over medium heat until golden and cooked. Add the chicken to the cooked vegetables with the red capsicum, mung bean sprouts and cooked noodles. Toss through the dressing. Chill before serving. Garnish with roasted peanuts if wished. Step 5
Dressing Step 6
Whisk together Wattie's Bit on the Side Sweet Chilli Sauce, lemon juice, fish sauce and olive oil. Tips
What do I need?
Select All
1
400 g boneless, skinless chicken breast
2
100 g rice stick noodles
3
700 g bag Wattie’s frozen High Fibre Mix
4
1 red capsicum, deseeded and thinly sliced
5
1 cup mung bean sprouts
6
¼ cup roasted peanuts, chopped (optional)
7
½ cup Wattie’s Bit on the Side Sweet Chilli Sauce
8
¼ cup lemon juice
9
1 Tbsp fish sauce
10
2 Tbsp olive oil
Add To Shopping List
Watch How To Video
Add To Shopping List
Add To Meal Planner
MY LISTS
CREATE NEW
Save to List
Save to Plan
Cancel
332008:332008
You might also like
Cook Time 45-55 minutes
Easy
Sticky Plum and Ginger Pork Spare Ribs
Sticky Plum and Ginger Pork Spare Ribs
