1 pack of Arley’s Chicken Pieces
2 large slices of your favourite bread
(we love sourdough or rye)
1 tbsp Gochujang or Sriracha sauce

1. Vegan slaw. In a large bowl mix the crème fraiche and lemon juice together, until an even consistency. Shred the carrot, red onion and red cabbage and mix into the lemony crème, adding your flat leaf parsley and sesame seeds. Season with salt and pepper. Place to one side.

2. Heat an oiled frying pan (medium/high heat) and cook the frozen Chicken Pieces for 8 minutes, regularly turning them till browned. A minute before the end of your cooking time, add the Gochujang or Sriracha, ensuring the chicken is well coated and the sauce is warm.

3. Toast your bread, then stack with slaw first, followed by the spicy chicken and a little extra parsley if you fancy.

Tip: If chilli sauce isn’t your thing, try adding wholegrain mustard or soy sauce in place of the Gochujang/Sriracha.

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