Asian

Asian coleslaw with sticky chicken
1. 

COLESLAW
1 small red cabbage
3 large carrots
Half bunch spring onions
1 packet (105g) sushi ginger, finely chopped, liquid set aside
1 bunch coriander, roughly chopped

DRESSING
3 limes, juiced
3 desertspoon smooth peanut butter
1 level desertspoon caster sugar
2 desertspoon sesame oil
3 desertspoon sunflower oil

STICKY CHICKEN
8 chicken thigh fillets, skin on
3 tbsp teriyaki marinade
3 tbsp hoisin sauce
3 tbsp soy sauce

Mix together the ingredients for the marinade, then pour over the chicken thighs and leave for a couple of hours, mixing occasionally.

Next make the coleslaw. Julienne the carrots on a medium mandolin, or use a knife to cut into batons as thin as you can. Take the outer leaves off the cabbage and slice as finely as the carrots. Slice spring onions finely at an angle. Mix carrots, cabbage and spring onions.

For the dressing, take the set aside ginger liquid and mix with the lime juice and all the other dressing ingredients, 20 minutes before serving, stir this into the coleslaw.

Put the chicken on a tray in a 180C oven and cook for 5-8 minutes or until cooked through. Rebaste the chicken with the marinade and then grill, skin-side up, until the skin is almost black and crisp. Rest it for 5 minutes.

When ready to eat, stir the coriander and ginger into the coleslaw, pile on plates and serve with the chicken.

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