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Sticky teriyaki chicken & peanut satay slaw | Daily Dine

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

dinnersupperchicken

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Prep Time: 35 minutes

Cook Time: 35 minutes

Total Time: 70 minutes

Servings: 2

Nutritional Information

Calories:530 kcal

Carbohydrate:27 g

Fat:34 g

Dietary Fiber:7 g

Protein:26 g

Saturated Fat:7 g

Sodium:3.8 mg

Sugar:23 g

Ingredients

50ml teriyaki sauce

25ml runny honey

2 chicken legs

1/2 small bunch coriander chopped (optional)

1 tbsp finely chopped unsalted peanuts (optional)

1 lime cut into wedges

1/4 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

Instructions

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.