What are the main ingredients in Vietnamese Chicken & Fried Quinoa Slaw?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter (optional)

What is the nutritional information of Vietnamese Chicken & Fried Quinoa Slaw?

Calories: 640, Carbs: 92 grams, Fat: grams, Protein: 48.2 grams, Sugar: 42.6 grams, Salt: 1314 grams

How do I prepare Vietnamese Chicken & Fried Quinoa Slaw?

GET YOUR GRAIN ON!: Rinse the quinoa and place in a pot. Submerge in 400ml of salted water and place over a medium-high heat. Pop on a lid and bring to a simmer. Cook for 12-15 minutes until the quinoa is tender and its tails have popped out, adding more water if required during cooking. On completion, drain if necessary and return to the pot. Replace the lid and allow it to stand off the heat for at least 5 minutes. VEG IT UP: When the quinoa is at the halfway mark, place a pan over a medium heat with a generous drizzle of oil. When hot, sauté the white spring onion slices for 1-2 minutes until softened, shifting occasionally. Add the shredded slaw and ½ the rinsed spinach and fry for 1-2 minutes until slightly wilted but still crunchy. LASTLY...: Place a pan over a high-heat with a drizzle of oil. When the pan is hot, fry the chicken for about 5-6 minutes per side until browned. During the final 1-2 minutes add the remaining marinade and a knob of butter (optional) to baste and glaze the chicken breast. Remove from the heat on completion, reserving the pan glaze, and set aside to rest for 5 minutes before slicing and seasoning. LET’S CLUCK & ROLL: Make a bed of remaining fresh spinach and top with the fried quinoa slaw, serve the sliced Vietnamese-marinated chicken alongside it and pour over the remaining pan glaze. Garnish with the remaining chopped coriander, mint and green spring onion slices. Serve any remaining lime wedges on the side. SLAW TIME: Once the quinoa is cooked, add to the pan of vegetables and toss to combine. Fry for 1-2 minutes and remove from the heat. Add in ½ chopped mint, coriander and juice from 2 lime wedges. Season and set aside. MARINATION STATION: In a bowl combine the chopped chillies (seeds and all if you can handle the heat!), grated garlic, lime zest, honey, 2 tbsps oil and the fish sauce. Mix well and season. Pat the chicken dry with a paper towel and add to the bowl. Turn as needed to coat completely. Let sit for at least 10 minutes.

What should be prepared from my kitchen to make Vietnamese Chicken & Fried Quinoa Slaw?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter (optional)

Vietnamese Chicken & Fried Quinoa Slaw

We love that Vietnamese cuisine embraces big, bright, and dazzling flavours. This Vietnamese-inspired marinade certainly is a good example; packed with fish sauce, honey, lime zest and chillies, it hits all the right notes. As it thickly coats the chicken it has a major flavour impact in a short amount of time. Served with a nourishing fried quinoa slaw – hello protein!

Vietnamese Chicken & Fried Quinoa Slaw

with a zingy marinade & spinach

Hands on Time: 20 - 35 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Chicken
Fish
Fish Sauce
Free-range Chicken Breast
Free-range Chicken Breasts
Fresh Chilli
Fresh Chillies
Fresh Coriander
Fresh Mint
Garlic Clove
Garlic Cloves
Honey
Lime
Limes
Shredded Cabbage & Julienne Carrot
Spinach
Spring Onion
Spring Onions
White Quinoa

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Butter (optional)

Photo of Vietnamese Chicken & Fried Quinoa Slaw

Serves 1

GET YOUR GRAIN ON!
Rinse the quinoa and place in a pot. Submerge in 200ml of salted water and place over a medium-high heat. Pop on a lid and bring to a simmer. Cook for 12-15 minutes until the quinoa is tender and its tails have popped out, adding more water if required during cooking. On completion, drain if necessary and return to the pot. Replace the lid and allow it to stand off the heat for at least 5 minutes.
MARINATION STATION
In a bowl combine the chopped chillies (seeds and all if you can handle the heat!), grated garlic, lime zest, honey, 1 tbsp oil and the fish sauce. Mix well and season. Pat the chicken dry with a paper towel and add to the bowl. Turn as needed to coat completely. Let sit for at least 10 minutes.
VEG IT UP
When the quinoa is at the halfway mark, place a pan over a medium heat with a generous drizzle of oil. When hot, sauté the white spring onion slices for 1-2 minutes until softened, shifting occasionally. Add the shredded slaw and ½ the rinsed spinach and fry for 1-2 minutes until slightly wilted but still crunchy.
SLAW TIME
Once the quinoa is cooked, add to the pan of vegetables and toss to combine. Fry for 1-2 minutes and remove from the heat. Add in ½ chopped mint, coriander and juice from 1 lime wedge. Season and set aside.
LASTLY...
Place a pan over a high-heat with a drizzle of oil. When the pan is hot, fry the chicken for about 5-6 minutes per side until browned. During the final 1-2 minutes add the remaining marinade and a knob of butter (optional) to baste and glaze the chicken breast. Remove from the heat on completion, reserving the pan glaze, and set aside to rest for 5 minutes before slicing and seasoning.
LET’S CLUCK & ROLL
Make a bed of remaining fresh spinach and top with the fried quinoa slaw, serve the sliced Vietnamese-marinated chicken alongside it and pour over the remaining pan glaze. Garnish with the remaining chopped coriander, mint and green spring onion slices. Serve any remaining lime wedges on the side.

White Quinoa - 75ml
Fresh Chilli - 1
Garlic Clove - 1
Lime - 1
Honey - 30ml
Fish Sauce - 15ml
Free-range Chicken Breast - 1
Spring Onion - 1
Shredded Cabbage & Julienne Carrot - 100g
Spinach - 40g
Fresh Mint - 3g
Fresh Coriander - 3g

Download the Recipe

Serves 2

GET YOUR GRAIN ON!
Rinse the quinoa and place in a pot. Submerge in 400ml of salted water and place over a medium-high heat. Pop on a lid and bring to a simmer. Cook for 12-15 minutes until the quinoa is tender and its tails have popped out, adding more water if required during cooking. On completion, drain if necessary and return to the pot. Replace the lid and allow it to stand off the heat for at least 5 minutes.
MARINATION STATION
In a bowl combine the chopped chillies (seeds and all if you can handle the heat!), grated garlic, lime zest, honey, 2 tbsps oil and the fish sauce. Mix well and season. Pat the chicken dry with a paper towel and add to the bowl. Turn as needed to coat completely. Let sit for at least 10 minutes.
VEG IT UP
When the quinoa is at the halfway mark, place a pan over a medium heat with a generous drizzle of oil. When hot, sauté the white spring onion slices for 1-2 minutes until softened, shifting occasionally. Add the shredded slaw and ½ the rinsed spinach and fry for 1-2 minutes until slightly wilted but still crunchy.
SLAW TIME
Once the quinoa is cooked, add to the pan of vegetables and toss to combine. Fry for 1-2 minutes and remove from the heat. Add in ½ chopped mint, coriander and juice from 2 lime wedges. Season and set aside.
LASTLY...
Place a pan over a high-heat with a drizzle of oil. When the pan is hot, fry the chicken for about 5-6 minutes per side until browned. During the final 1-2 minutes add the remaining marinade and a knob of butter (optional) to baste and glaze the chicken breast. Remove from the heat on completion, reserving the pan glaze, and set aside to rest for 5 minutes before slicing and seasoning.
LET’S CLUCK & ROLL
Make a bed of remaining fresh spinach and top with the fried quinoa slaw, serve the sliced Vietnamese-marinated chicken alongside it and pour over the remaining pan glaze. Garnish with the remaining chopped coriander, mint and green spring onion slices. Serve any remaining lime wedges on the side.

White Quinoa - 150ml
Fresh Chilli - 1
Garlic Cloves - 2
Lime - 1
Honey - 45ml
Fish Sauce - 30ml
Free-range Chicken Breasts - 2
Spring Onions - 2
Shredded Cabbage & Julienne Carrot - 200g
Spinach - 80g
Fresh Mint - 5g
Fresh Coriander - 5g

Download the Recipe

Serves 3

GET YOUR GRAIN ON!
Rinse the quinoa and place in a pot. Submerge in 600ml of salted water and place over a medium-high heat. Pop on a lid and bring to a simmer. Cook for 12-15 minutes until the quinoa is tender and its tails have popped out, adding more water if required during cooking. On completion, drain if necessary and return to the pot. Replace the lid and allow it to stand off the heat for at least 5 minutes.
MARINATION STATION
In a bowl combine the chopped chillies (seeds and all if you can handle the heat!), grated garlic, lime zest, honey, 3 tbsps oil and the fish sauce. Mix well and season. Pat the chicken dry with a paper towel and add to the bowl. Turn as needed to coat completely. Let sit for at least 10 minutes.
VEG IT UP
When the quinoa is at the halfway mark, place a pan over a medium heat with a generous drizzle of oil. When hot, sauté the white spring onion slices for 1-2 minutes until softened, shifting occasionally. Add the shredded slaw and ½ the rinsed spinach and fry for 2-3 minutes until slightly wilted but still crunchy.
SLAW TIME
Once the quinoa is cooked, add to the pan of vegetables and toss to combine. Fry for 2-3 minutes and remove from the heat. Add in ½ chopped mint, coriander and juice from 3 lime wedges. Season and set aside.
LASTLY...
Place a pan over a high-heat with a drizzle of oil. When the pan is hot, fry the chicken for about 5-6 minutes per side until browned. During the final 1-2 minutes add the remaining marinade and a knob of butter (optional) to baste and glaze the chicken breast. Remove from the heat on completion, reserving the pan glaze, and set aside to rest for 5 minutes before slicing and seasoning.
LET’S CLUCK & ROLL
Make a bed of remaining fresh spinach and top with the fried quinoa slaw, serve the sliced Vietnamese-marinated chicken alongside it and pour over the remaining pan glaze. Garnish with the remaining chopped coriander, mint and green spring onion slices. Serve any remaining lime wedges on the side.

White Quinoa - 225ml
Fresh Chillies - 2
Garlic Cloves - 3
Limes - 2
Honey - 60ml
Fish Sauce - 45ml
Free-range Chicken Breasts - 3
Spring Onions - 3
Shredded Cabbage & Julienne Carrot - 300g
Spinach - 120g
Fresh Mint - 8g
Fresh Coriander - 8g

Download the Recipe

Serves 4

GET YOUR GRAIN ON!
Rinse the quinoa and place in a pot. Submerge in 800ml of salted water and place over a medium-high heat. Pop on a lid and bring to a simmer. Cook for 12-15 minutes until the quinoa is tender and its tails have popped out, adding more water if required during cooking. On completion, drain if necessary and return to the pot. Replace the lid and allow it to stand off the heat for at least 5 minutes.
MARINATION STATION
In a bowl combine the chopped chillies (seeds and all if you can handle the heat!), grated garlic, lime zest, honey, 4 tbsps oil and the fish sauce. Mix well and season. Pat the chicken dry with a paper towel and add to the bowl. Turn as needed to coat completely. Let sit for at least 10 minutes.
VEG IT UP
When the quinoa is at the halfway mark, place a pan over a medium heat with a generous drizzle of oil. When hot, sauté the white spring onion slices for 1-2 minutes until softened, shifting occasionally. Add the shredded slaw and ½ the rinsed spinach and fry for 2-3 minutes until slightly wilted but still crunchy.
SLAW TIME
Once the quinoa is cooked, add to the pan of vegetables and toss to combine. Fry for 2-3 minutes and remove from the heat. Add in ½ chopped mint, coriander and juice from 4 lime wedges. Season and set aside.
LASTLY...
Place a pan over a high-heat with a drizzle of oil. When the pan is hot, fry the chicken for about 5-6 minutes per side until browned. During the final 1-2 minutes add the remaining marinade and a knob of butter (optional) to baste and glaze the chicken breast. Remove from the heat on completion, reserving the pan glaze, and set aside to rest for 5 minutes before slicing and seasoning.
LET’S CLUCK & ROLL
Make a bed of remaining fresh spinach and top with the fried quinoa slaw, serve the sliced Vietnamese-marinated chicken alongside it and pour over the remaining pan glaze. Garnish with the remaining chopped coriander, mint and green spring onion slices. Serve any remaining lime wedges on the side.