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Step 2
Chop the chicken breast into 2cm cubes and place into a bowl. Add the garlic, soy, curry powder, ginger and sugar stirring to combine.
Step 5
To make the peanut sauce, add the peanut butter, sweet chilli, soy sauce, lemon zest and juice in a small jug, and combine.
Step 8
To prepare the slaw, combine the kale, carrot, cucumber and nuts in a bowl. Add half the peanut dressing and toss together. Season with salt and pepper to taste.
Step 11
Heat a frying pan to a medium heat. Add a dash of oil and cook the chicken for 10 minutes turning once or twice until golden and cooked through.
Step 14
To serve, warm the pita in a microwave for 30 seconds or in a warm oven. Split them open and fill with slaw and chicken. Top with a drizzle of remaining dressing.
Step 16
Tip: Swap the kale out for any shredded leafy greens of your choice - cabbage, spinach or lettuce would all work well.
Step 18
PER SERVE
Step 19
• Energy 2001.5kJ • Protein 38.3g • Total Fat 14.7g • Saturated Fat 2.5g • Carbohydrates 44.1g • Sugar 11.1g • Sodium 826.0mg
Step 21
Dietary and nutritional info supplied by NZ Nutrition Foundation