Cheery Chinese Chicken with Awesome Asian Coleslaw

coleslaw 3

This dish was inspired by Paul Rankin who served the coleslaw with sesame fried brill on Saturday Kitchen. I decided to serve it with the chicken but to be honest it would work with many things. I have cut out the sugar and bad stuff but it is still delicious. I genuinely believe it will become one of your staple side dishes. Low Syn For Slimmingworld and can be gluten-free if made with gluten-free Tamari, just make sure you double check the ingredients. Yum.

INGREDIENTS

For the chicken

4 chicken breasts

A couple of drops of sesame oil, optional (contains Slimmingworld Syns but this will make probably 4 servings)

1 tablespoon of Chinese Rice wine (contains Slimmingworld Syns but this will make probably 4 servings)

1 tablespoon of soy sauce (Tamari for gluten free)

A couple of pinches of white pepper

½ a teaspoon of bicarbonate of soda (optional but it makes the chicken more tender)

For the coleslaw

¼ small white cabbage, finely shredded

1 small carrot, finely grated

1 small apple grated

2 tbsp pickled ginger, finely chopped

3-4 tbsp soy sauce (Tamari for gluten free)

1 teaspoon sweetener, taste first as the apple will make it sweet

½ tbsp rice vinegar

2 tbsp lime juice

1 tbsp peanut butter, I prefer crunchy (contains Slimmingworld Syns)

½ tsp chilli powder

4 tbsp chopped fresh coriander

2 tbsp finely sliced spring onions

METHOD

For the chicken

Place the marinade ingredients and the chicken in a plastic bag or bowl and leave to marinade for as long as possible.

I then baked mine in the halogen oven for 5 minutes one side and then turn it over and cook for a further 4-5 minutes until cooked through but still juicy.  Of course you can grill, bake in conventional oven, fry or however you prefer just don’t overcook. Leave to rest for 5 minutes or more before slicing very thinly on an angle (like they do in the Chinese restaurants) Chicken thighs are even tastier.

For the coleslaw

In a  bowl, combine all of the ingredients except for the coriander and spring onions.

Allow to marinate for at least one hour, or up to 2-3 hours if you have

time.

Before serving, lightly strain the excess liquid off, and stir in the

coriander and spring onions.

Serve with sliced chicken on top.

Yum!

This coleslaw is super delicious and I’m sure will become one of your staple side dishes.

2 thoughts on “Cheery Chinese Chicken with Awesome Asian Coleslaw

    1. Sorry that was a mistake but presumably the coleslaw on its own is vegan, I’m not sure but I will untag it, thank you for pointing it out, I really welcome the feedback as I’m not a chef I just like to play around with recipes x

      Like

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