Sticky teriyaki chicken & peanut satay slaw
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
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- 50ml teriyaki sauce
- 25ml runny honey
- 2 chickenlegs
- ½ small bunch corianderchopped (optional)
- 1 tbsp finely chopped unsalted peanuts(optional)
- 1 limecut into wedges
For the slaw
- ¼ small red cabbagesliced
- 4 spring onionssliced
- 50g spring greenssliced
- 1 small red pepperfinely sliced
- 2 tbsp peanut butter
- 2 tbsp sesame oil
- 1 tbsp soy sauce
- 1 limejuiced
- small thumb-sized piece gingerpeeled and grated
Nutrition: Per serving
- kcal530
- fat34g
- saturates7g
- carbs27g
- sugars23g
- fibre7g
- protein26g
- salt3.8g
Method
step 1
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.
step 2
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.
