Nutrition and extra info
Nutrition: Per serving
Ingredients
Honey
huh-nee
Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it’s…
Chicken
chik-en
Chicken’s many plus points – its versatility, as well as the ease and speed with which it…
Lime
ly-m
The same shape, but smaller than…
For the slaw
Cabbage
ka-badge
The cabbage, or brassica, family is huge, and includes everything from the familiar red, white…
Spring onion
sp-ring un-yun
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
Spring greens
sp-ring gr-eens
Spring greens are the first cabbages of the year. They have fresh, loose heads without the hard…
Pepper
pep-iz
Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…
Peanut butter
pee-nut butt-ah
Peanut butter starts with dry roasting peanuts, which concentrates and heightens their flavour…
Soy sauce
soy sor-s
An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…
Lime
ly-m
The same shape, but smaller than…
Ginger
jin-jer
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
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.
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