Sticky Teriyaki Chicken Peanut Satay Slaw Recipes
STICKY TERIYAKI CHICKEN & PEANUT SATAY SLAW
Marinate chicken in a sticky teriyaki and honey sauce then serve with our peanut satay slaw for a tasty midweek supper. It provides 3 of your 5-a-day
Provided by Esther Clark
Categories Dinner, Supper
Time 1h10m
Number Of Ingredients 15
Steps:
- Heat the oven to 200C/180C fan/gas 6. Whisk together the teriyaki and honey and pour half the marinade into a separate bowl and set aside. Put the chicken on a baking tray and roast for 25 mins. Liberally brush half the marinade over the chicken and return to the oven for 10 mins, or until sticky and cooked through.
- Meanwhile, for the slaw, toss the cabbage, spring onions, spring greens and red pepper together in a bowl. Put the peanut butter in a microwavable bowl and microwave for 30 seconds to loosen. Whisk in the sesame oil, soy, lime juice and ginger (loosen with 1 tbsp water if needed), then toss with the veg and coriander. Divide the slaw between two plates with the chicken on the side, drizzle over the reserved marinade, sprinkle over the peanuts and serve with lime wedges.
Nutrition Facts : Calories 530 calories, Fat 34 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 23 grams sugar, Fiber 7 grams fiber, Protein 26 grams protein, Sodium 3.8 milligram of sodium
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