Sticky Chicken with Asian Slaw and Sesame Dressing

stickychicken2

Sticky Chicken with Asian slaw and sesame dressing

The view from above…

I added a new gadget to my ever growing stash in the kitchen. I’ve been meaning to buy a mandoline for quite some time. Although my knife work can be quite fast, it’s not what we’d call delicate or fancy so I decided to take let my kitchenware do the talking instead. It’s a revelation! So fast, so sharp and oh so neat….I cannot begin to express the excitement and joy. #simplepleasures

Here is my first little experiment for your dining pleasure. So many fresh and punchy flavours in this gorgeous Asian inspired coleslaw. It’s crunchy and minty and because it’s raw you get all of the goodness of the vegetables…particularly the vitamin C which can degrade with heat. It’s also full of vitamin A and antioxidants and quite frankly you just know it’s good for you by the variety of colour on the plate. This one even passed the kid test…although I did make a separate dressing for the smallest, couldn’t quite get the fish sauce over the line…baby steps!

Enjoy xx

Print Friendly, PDF & Email

Sticky Chicken with Asian Slaw and Sesame Dressing

By September 2, 2014

  • Prep Time : 20 minutes
  • Cook Time : 25-30 minutes
  • Yield : 4

Ingredients

Instructions

Preheat oven to 200°C.

In a non-reactive dish combine all of the ingredients for the marinade and place the chicken thigh fillets, coating them with the sauce. Cover and then refrigerate. I left it in there for about 6 hours but only because I did it a lunchtime and cooked it at 6pm. The longer you leave it the better the flavour, having said that if you forget to do it earlier even 30 minutes is better than  nothing.

Line a baking dish with foil and place the chicken thighs in one layer. Brush with the marinade before placing in the oven for 25-30 minutes. Place the leftover marinade in a small pot and while the chicken is baking simmer it for around 5 minutes until it thickens slightly to a syrup that you will brush over the chicken just before serving.

While the chicken is baking it's time to work on the slaw. I've used a mandoline to prepare my vegetables, which cut down on the time considerably but you can always julienne with a sharp knife or even use a grater for the zucchini and carrot and finely slice the cabbages and capsicum…just work with what you've got.

When your slaw ingredients (cabbages, capsicum, carrot, zucchini and mint) are prepared, place them in a large bowl and get your hands in there to give them a good mix around.

In a small glass or bowl combine all your dressing ingredients except the sesame seeds and drizzle over the top of the slaw then give it a good mix through with your hands.

To serve, divide the slaw between four bowl. Brush the chicken with the reduced marinade and place on top of the slaw then sprinkle with the sesame seeds.

Enjoy xx

 

Print
1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...

2 Responses to Sticky Chicken with Asian Slaw and Sesame Dressing

  1. Halina Thoroughgood

    I have printed the recipe, will let you know when I try it next week. Its a good recipe for the cabbages I have in the garden.

    • karlyzac

      Gotta love those fresh vegetables! Feel free to add any extras in that you have growing in the garden too, the more the merrier. I’m making some vietnamese soup tonight with some cabbage…I’ll post the recipe for you if it is as delicious in the bowl as it is in my imagination. xx

Leave a Reply

Your email address will not be published. Required fields are marked *