Silverbeet coleslaw with sticky chicken

Freshen up your mid-week dinner with this colourful dish. Packed with crunchy veg and sticky chicken, it's a winner.

4

10m

Note: + cooling & 15 mins marinating time

30m

Ingredients

  • 6 Coles RSPCA Approved Australian Chicken Thigh Fillets, fat trimmed
  • 2 tbs honey
  • 1 tbs soy sauce
  • 2 1/2 tbs sriracha or chilli sauce
  • 1 tbs kecap manis
  • 1 bunch silverbeet, stems trimmed, finely shredded
  • 1/4 red cabbage, finely shredded
  • 1 head baby cos lettuce, finely shredded
  • 1 Granny Smith apple, cut into matchsticks
  • 1 carrot, peeled, cut into long matchsticks
  • 1/2 cup (140g) light Greek-style yoghurt

Method

STEP 1

Preheat oven to 200°C. Line a large baking tray with baking paper. Combine chicken, honey, soy sauce, 11/2 tbs sriracha or chilli sauce and 3 tsp kecap manis in a large bowl. Set aside for 15 mins to develop the flavours.

STEP 2

Arrange the chicken in a single layer over the lined tray. Bake, turning occasionally, for 30 mins or until the chicken is cooked through and the sauce thickens slightly. Set aside to cool slightly.

STEP 3

Combine silverbeet, cabbage, lettuce, apple and carrot in a large bowl. Combine the yoghurt, remaining sriracha or chilli sauce and remaining kecap manis in a small bowl, adding a little hot water to loosen the dressing slightly, if necessary. Season.

STEP 4

Slice the chicken. Divide silverbeet mixture and chicken evenly among serving bowls. Season. Drizzle with yoghurt mixture and any tray juices.

Dietary information

Peanut-free
Nut-free
Egg-free
Sesame-free

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.