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THAI SLAW SALAD WITH HONEY SOY CHICKEN & MISO DRESSING

THAI SLAW SALAD WITH HONEY SOY CHICKEN & MISO DRESSING

Ingredients

Chicken marinade:
500g boneless, skinless chicken breasts, cut into bite-size pieces
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 paste
¼ tsp sesame oil
½ tsp honey
½ tsp soy sauce

To serve:
1 lime, cut into wedges
Coriander, to garnish

Directions

Chicken:

Preheat the 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 low heat, and simmer until thicken until syrupy, stirring often.

Drain the chicken from the marinade, place onto an oven tray and bake for 10 minutes. Brush the 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:

Combine the cabbage, carrots, and parsley and set aside. Place the seeds in a small frying pan and toast over medium heat, stirring frequently. Pour the toasted seeds into the mixing bowl and toss to combine.

Miso dressing:

Combine the ingredients in a bowl and whisk until smooth.

Dish the slaw and chicken pieces into a serving bowl and drizzle with miso dressing to finish. Add a squeeze of lime juice and garnish with coriander.

Ingredients

Chicken marinade:
500g boneless, skinless chicken breasts, cut into bite-size pieces
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 paste
¼ tsp sesame oil
½ tsp honey
½ tsp soy sauce

To serve:
1 lime, cut into wedges
Coriander, to garnish

Directions

Chicken:

Preheat the 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 low heat, and simmer until thicken until syrupy, stirring often.

Drain the chicken from the marinade, place onto an oven tray and bake for 10 minutes. Brush the 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:

Combine the cabbage, carrots, and parsley and set aside. Place the seeds in a small frying pan and toast over medium heat, stirring frequently. Pour the toasted seeds into the mixing bowl and toss to combine.

Miso dressing:

Combine the ingredients in a bowl and whisk until smooth.

Dish the slaw and chicken pieces into a serving bowl and drizzle with miso dressing to finish. Add a squeeze of lime juice and garnish with coriander.

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