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Sweet and spicy chicken with Asian slaw

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Try out this tasty sweet and spicy chicken with crunchy Asian slaw this week, it's sure to pack a flavour punch!

  • Serves4
  • Cook time25 minutes
  • Prep time5 minutes
Sweet and spicy chicken with asian slaw

Ingredients

  • 8 Coles Australian RSPCA Approved Chicken Thigh Fillets
  • ¼ cup (60ml) honey
  • 1 tbs siracha or chilli sauce
  • 1 lime, zested, juiced
  • 1 cup coriander leaves
  • ½ small wombok (Chinese cabbage), finely shredded
  • 1 carrot, peeled, cut into long matchsticks
  • 1 red onion, thinly sliced
  • ⅓ cup (45g) peanuts, toasted, coarsely chopped
  • 2 tbs sweet chilli sauce

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Method

  1. Step 1

    Preheat oven to 200°C. Line a baking tray with baking paper. Combine chicken, honey, sriracha or chilli sauce, half the lime zest and half the lime juice in a large bowl. Chop one-quarter of the coriander leaves and add to the chicken mixture. Season.

  2. Step 2

    Place the chicken mixture in a single layer on the prepared tray. Bake, turning occasionally, for 25 mins or until chicken is caramelised and cooked through.

  3. Step 3

    Meanwhile, combine wombok, carrot, onion, peanut, sweet chilli sauce and remaining lime zest, lime juice and coriander in a bowl. Serve with chicken.

    Sweet and spicy chicken with Asian slaw

    Sweet and spicy chicken with Asian slaw
    • Serves4
    • Cook time25 minutes
    • Prep time5 minutes
    Ingredients
    • 8 Coles Australian RSPCA Approved Chicken Thigh Fillets
    • ¼ cup (60ml) honey
    • 1 tbs siracha or chilli sauce
    • 1 lime, zested, juiced
    • 1 cup coriander leaves
    • ½ small wombok (Chinese cabbage), finely shredded
    • 1 carrot, peeled, cut into long matchsticks
    • 1 red onion, thinly sliced
    • ⅓ cup (45g) peanuts, toasted, coarsely chopped
    • 2 tbs sweet chilli sauce
      Description

      Try out this tasty sweet and spicy chicken with crunchy Asian slaw this week, it's sure to pack a flavour punch!

      Method

      1. Step 1

        Preheat oven to 200°C. Line a baking tray with baking paper. Combine chicken, honey, sriracha or chilli sauce, half the lime zest and half the lime juice in a large bowl. Chop one-quarter of the coriander leaves and add to the chicken mixture. Season.

      2. Step 2

        Place the chicken mixture in a single layer on the prepared tray. Bake, turning occasionally, for 25 mins or until chicken is caramelised and cooked through.

      3. Step 3

        Meanwhile, combine wombok, carrot, onion, peanut, sweet chilli sauce and remaining lime zest, lime juice and coriander in a bowl. Serve with chicken.