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Thai slaw with Honey Soy Chicken and a Miso Dressing

INGREDIENTS
CHICKEN MARINADE
 500g boneless, skinless chicken breast, chopped
 1 tbsp soy sauce
 ¼ cup rice wine
 ½ tbsp sesame oil
 1 spring onion, diagonally sliced
 1 tsp NOMU Black Pepper
 1 piece of ginger about the size of a thumb, peeled and chopped
CHICKEN GLAZE
 3 tbsp honey
 2 tbsp soy sauce
 1 tbsp rice wine
COLESLAW
 2 cups finely sliced purple cabbage
 2 cups finely sliced green cabbage
 2 cups carrots, julienned
 ¼ cup chopped fresh parsley
 ¾ cup mixed seeds
MISO DRESSING
 3 tbsp vegetable oil
 1 ½ tbsp rice vinegar
 2 tsp miso
 ¼ tsp sesame oil
 ½ tsp honey
 ½ tsp soy sauce
CHICKEN
1

Preheat oven to 200° C.

Combine the marinade ingredients and pour over the chicken pieces. Set aside to marinate for 30 minutes.

Add the glaze ingredients to a saucepan over a low heat, and let thicken until syrupy.

Place the chicken pieces onto an oven tray and bake for 10 minutes. Brush pieces with glaze and bake for a further 10 minutes. Repeat another two times, until the surface is slightly charred. Set aside to cool.

COLESLAW
2

In a medium serving bowl, combine the cabbage, carrots and parsley and set aside. Measure out your seeds into a small frying pan. Toast over medium heat, stirring frequently. Pour the toasted seeds into the mixing bowl and toss to combine.

Add chicken pieces, drizzle with Miso dressing and serve.

MISO DRESSING
3

Combine the ingredients in a bowl and whisk until smooth.