Chicken Pita with Honey Ginger Mayo

Name: Chicken Pita with Honey Ginger Mayo with edamame & crunchy slaw
Total time: 15 min
Yield: 2
Cuisine: Vietnamese
Ingredients: 1 piece Red onion; 200 g Chicken thigh strips with kebab spices; 25 milliliters Honey-ginger dressing; 2 piece Little gem; 100 g Rainbow slaw mix; 4 piece Pita bread; 20 g Salted peanuts; 50 g Edamame; 1 tablespoon Sugar; 2 tablespoon White wine vinegar; 1 tablespoon Sunflower oil; 3 tablespoon [Plant-based] mayonnaise; to taste Salt and pepper

with edamame & crunchy slaw

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Pita bread originates from the Middle East, where it has been baked for thousands of years. When baked, it puffs up, creating a unique airtight pouch perfect for filling with delicious flavours.

Allergens:

Mosterd

•Gluten

•Tarwe

•Pinda's

•Soja

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total15 minutes

Cooking Time15 minutes

DifficultyMedium

Ingredients

Serving amount

½ piece

Red onion

100 g

Chicken thigh strips with kebab spices

15 milliliters

Honey-ginger dressing

(Contains: Mosterd)

1 piece

Little gem

50 g

Rainbow slaw mix

2 piece

Pita bread

(Contains: Gluten, Tarwe)

10 g

Salted peanuts

(Contains: Pinda's May be present: Noten, Sesamzaad)

25 g

Edamame

(Contains: Soja)

Not included in your delivery

½ tablespoon

Sugar

1 tablespoon

White wine vinegar

½ tablespoon

Sunflower oil

1.5 tablespoon

[Plant-based] mayonnaise

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3356 kJ

Calories802 kcal

Fat41 g

Saturated Fat6.7 g

Carbohydrate68.1 g

Sugar16.4 g

Dietary Fiber9.2 g

Protein34.7 g

Cholesterol0.3 mg

Salt3 g

Potassium159 mg

Calcium21.3 mg

Iron0.4 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Tall-Sided Pan

•Bowl

•Small Bowl

•Salad Bowl

Cooking Steps

Preheat the oven to 200°C (see Tip).
Slice the onion into half rings.
Heat a drizzle of sunflower oil in a frying pan over medium-high heat and fry the onion for 2 - 3 minutes.

Tip: you will use the oven later for the pitas, but you can also use a toaster instead.

Add the chicken thigh strips to the pan and fry for 7 minutes.
In a small bowl, combine the mayonnaise with the honey ginger dressing and 0.5 tbsp water per person.
In another bowl, combine the slaw mix with the sugar and white wine vinegar. Season to taste with salt and pepper, then toss well to combine.

Bake the pitas in the oven for 2 - 3 minutes.
Roughly chop the lettuce and transfer to a salad bowl. Add 0.5 tbsp per person of the honey ginger mayo and toss well combine.
Finely chop the peanuts.

Cut open the pitas and spread with the rest of the honey ginger mayo.
Stuff the pitas with the chicken, onion, edamame, slaw and salad.
Garnish with the peanuts and serve the rest of the salad and slaw on the side.

Did you know… peanuts are a great source of vitamins and minerals, in particular vitamin E and magnesium. Vitamin E supports the immune system, while magnesium keeps bones and muscles healthy. Just one handful of peanuts provides a fifth of the RDA of both these nutrients.