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Preparation Time: 25 minutes + marinating
Cooking time: 30 - 40 minutes
Serves: 8
If served as eight portions, provides 336 cals, 21g fat (of which 3g saturates), 12g sugar and 0.07g salt per portion.
Ingredients
For the Thai chicken:
- ½ cup canola oil
- ½ cup white wine vinegar
- ½ cup honey
- 2 tbsp minced fresh gingerroot
- 2 tbsp reduced sodium soy sauce
- 2 garlic cloves, minced
- 1 tsp sesame oil
- 8 boneless skinless chicken thighs (approximately 900g/2lbs)
For the slaw:
- 6 cups coleslaw mix
- 1 cup frozen shelled edamame, thawed
- 1 medium sweet pepper, chopped
- 1 tbsp creamy peanut butter
- ½ tsp salt
- 4 green onions, sliced
Method
1. In a small bowl, whisk the first 7 ingredients until blended. Pour 1 cup marinade into a bowl or shallow dish. Add chicken and turn to coat. Cover and refrigerate overnight. Cover and refrigerate remaining marinade.
2. Preheat the oven to 180°C/Fan 160°C/Gas Mark 5. Drain chicken, discarding marinade from the bowl. Place chicken in a 13in x 9in baking dish coated with cooking spray. Bake, uncovered, until a thermometer reads 170°, 30 - 40 minutes.
3. Meanwhile, place coleslaw mix, edamame and chopped peppers in a large bowl. Add peanut butter and salt to reserved marinade; whisk until blended. Pour over coleslaw mixture; toss to coat. Refrigerate until serving.
4. Serve chicken with slaw. Sprinkle with green onions.
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