Marinated chicken with Asian coleslaw

Author: Dixie Elliott - Home Economist, Recipe Developer

Photographer: André Martin

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Serves: 4

Time to make: 20 mins , plus marinating

Ingredients

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⅓ cup salt-reduced soy sauce
3cm piece ginger, peeled, grated
2 cloves garlic, crushed
1 tablespoon brown sugarlight brown cane sugarX
1 teaspoon sesame oil
500g skinless chicken tenderloins or breast strips
Asian coleslaw
½ head Chinese cabbage, finely shredded
100g snow peas, thinly sliced
1 large carrot, peeled, grated
100g crispy fried noodles
2 teaspoons sesame seeds, toasted

Instructions

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1 For marinade, combine soy, ginger, garlic, sugar and sesame oil. Add chicken. Stir to coat well. Cover and refrigerate for about 30 minutes.

2 For coleslaw, combine cabbage, snow peas and carrot in a large bowl. Cover and refrigerate until needed.

3 Heat barbecue grill to a medium heat. Cook chicken for 3 minutes on each side, or until cooked through. Meanwhile, pour marinade in a small saucepan. Bring to the boil. Reduce heat and simmer for 1 minute.

4 Add noodles to coleslaw just before serving. Spoon coleslaw on 4 serving plates. Top with chicken. Spoon over hot sauce and sprinkle with sesame seeds.

Nutrition Info (per serve)

No nutrition information available for this recipe.

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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