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Soy and chilli chicken with coleslaw

by wiki
10 April, 2019
in Lower gi, Vegetarian
0
Soy and chilli chicken with coleslaw
Soy and chilli chicken with coleslaw
  • 0:25 Prep
  • 0:37 Cook
  • 4 Servings
  • Capable cooks

For a midweek crowd-pleaser, try this quick sticky chicken dish teamed with tangy coleslaw and baked spuds.

Ingredients

  • 10 (about 650g) Baby Coliban (Chat) potatoes (see note)
  • Olive oil spray
  • 80ml (1/3 cup) tomato sauce
  • 2 1/2 tablespoons sweet chilli sauce
  • 2 1/2 tablespoons soy sauce
  • 8 (about 500g) chicken tenderloins
  • 120g green cabbage, hard core removed, finely shredded
  • 2 small carrots, peeled, coarsely grated
  • 2 shallots, ends trimmed, thinly sliced
  • 2 tablespoons S&W Whole Egg Mayonnaise
  • 2 tablespoons fresh lemon juice

Method

  • Step 1
    Preheat oven to 200°C. Cut the potatoes into 5mm-thick slices. Spray 2 baking trays with olive oil spray to lightly grease. Arrange the potato in a single layer on 1 prepared tray. Spray with olive oil spray. Bake in oven for 25 minutes or until tender.
  • Step 2
    Meanwhile, combine tomato sauce, sweet chilli sauce and soy sauce in a bowl. Add the chicken and toss to coat. Place on remaining prepared tray. Bake for 12 minutes or until cooked through.
  • Step 3
    Combine mayonnaise and lemon juice in a large bowl. Add the cabbage, carrot and shallot, and toss until well combined. Divide potato, chicken and coleslaw among serving plates. Serve.
  • Low carb
  • Low kilojoule
  • Lower gi

Nutrition

  • 1735 kj

    Energy

  • 16g

    Fat Total

  • 4g

    Saturated Fat

  • 7.5g

    Fibre

  • 29g

    Protein

  • 39g

    Carbs (total)

All nutrition values are per serve

Notes

If Baby Coliban (Chat) potatoes are unavailable, use small Lady Christl, Nadine or Bintje potatoes.

Variation: Soy and chilli chicken with sweet potato and fennel slaw: Replace the potato with peeled sweet potato. Replace cabbage with shaved fennel. Thinly slice the carrot and add 4 red radishes, thinly sliced, in step 3.

  • Author: Tracy Rutherford
  • Image credit: Ben Dearnley
  • Publication: Australian Good Taste

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