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Sticky teriyaki chicken & peanut satay slaw

Sticky teriyaki chicken served with peanut satay slaw

Sticky teriyaki chicken & peanut satay slaw

Name: Sticky teriyaki chicken & peanut satay slaw
Prep time: 35 min
Cook time: 35 min
Total time: 1 h 10 min
Yield: 2
Ingredients: 50ml teriyaki sauce; 25ml runny honey; 2 chicken legs; ½ small bunch coriander chopped (optional); 1 tbsp finely chopped unsalted peanuts (optional); 1 lime cut into wedges; ¼ small red cabbage sliced; 4 spring onions sliced; 50g spring greens sliced; 1 small red pepper finely sliced; 2 tbsp peanut butter; 2 tbsp sesame oil; 1 tbsp soy sauce; 1 lime juiced; small thumb-sized piece ginger peeled and grated

Esther Clark

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Serves 2

Easy

Prep: 35 mins

Cook: 35 mins

A star rating of 4 out of 5.4 ratingsRate

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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

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Ingredients

Nutrition

Units:

MetricUS

50ml teriyaki sauce
25ml runny honey
2 chicken

legs
½ small bunch coriander

chopped (optional)
1 tbsp finely chopped unsalted peanuts

(optional)
1 lime

cut into wedges

For the slaw

¼ small red cabbage

sliced
4 spring onions

sliced
50g spring greens

sliced
1 small red pepper

finely sliced
2 tbsp peanut butter
2 tbsp sesame oil
1 tbsp soy sauce
1 lime

juiced
small thumb-sized piece ginger

peeled and grated

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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.

Recipe from Good Food magazine, June 2019

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A star rating of 4 out of 5.4 ratings

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