• 1/3 cup salt-reduced soy sauce
  • 3 cm piece ginger, peeled, grated
  • 2 cloves garlic, crushed
  • 1 Tbsp brown sugar
  • 1 tsp sesame oil
  • 500 g skinless chicken tenderloins or breast strips
Asian Coleslaw
  • 1/2 head cabbage finely shredded
  • 100 g snow peas, thinly sliced
  • 1 large carrot, peeled, grated
  • 100 g crispy fried noodles
  • 2 tsp sesame seeds, toasted

For marinade, combine soy, ginger, garlic, sugar and sesame oil. Add chicken, stir to coat well. Cover and refrigerate for about 30 mins.

For coleslaw, combine cabbage, snow peas and carrot in a large bowl. Cover and refrigerate until needed. Heat BBQ grill to a medium heat. Cook chicken for 3 mins each side until cooked through. Pour marinade in a small saucepan, bring to boil, reduce heat then simmer for 1 min.

Add noodles to coleslaw just before serving. Spoon coleslaw onto serving plates. Top with chicken, spoon over hot sauce and sprinkle with sesame seeds.

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