Sweet and spicy chicken with asian slaw

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How to make Sweet and spicy chicken with asian slaw

  • Yield : 4
  • Prep Time : 0:05
  • Cook Time : 0:25
  • Total Time : 0:30

Ingredients

  • 8 Coles Australian RSPCA Approved Chicken Thigh Fillets
  • 1/4 cup (60ml) honey
  • 1 tablespoon sriracha or chilli sauce
  • 1 lime, zested, juiced
  • 1 cup coriander leaves
  • 1/2 small wombok (Chinese cabbage), finely shredded
  • 1 carrot, peeled, cut into long matchsticks
  • 1 red onion, thinly sliced
  • 1/3 cup (45g) peanuts, toasted, coarsely chopped
  • 2 tablespoons sweet chilli sauce

Method

  • Step 1 Preheat oven to 200°C. Line a baking tray with baking paper. Combine chicken, honey, sriracha or chilli sauce, half the lime zest and half the lime juice in a large bowl. Chop one-quarter of the coriander leaves and add to the chicken mixture. Season.
  • Step 2 Place the chicken mixture in a single layer on the prepared tray. Bake, turning occasionally, for 25 mins or until chicken is caramelised and cooked through.
  • Step 3 Meanwhile, combine wombok, carrot, onion, peanut, sweet chilli sauce and remaining lime zest, lime juice and coriander in a bowl. Serve with chicken.

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