Sticky teriyaki chicken & peanut satay slaw
By Esther Clark
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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Prep:35 mins
Cook:35 mins
- Serves 2
- Easy
Nutrition per serving
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kcal 530
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fat 34g
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saturates 7g
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carbs 27g
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sugars 23g
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fibre 7g
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protein 26g
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salt 3.8g
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
Method
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.
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.
