with Asian Coleslaw

Super Food Ideas - - CONTENTS -

SERVES 4 PREP 15 MIN­UTES (PLUS 1 HOUR

RE­FRIG­ER­A­TION) COOK 45 MIN­UTES

¼ cup gluten-free plum sauce 2 ta­ble­spoons gluten-free oys­ter sauce 1 ta­ble­spoon gluten-free fish sauce 1 gar­lic clove, crushed ½ long red chilli, finely chopped 2 ta­ble­spoons peanut oil 2 ta­ble­spoons lime juice 6 chicken thigh fil­lets, trimmed Pinch of brown sugar 2 car­rots, shred­ded (see note) 1 con­ti­nen­tal cu­cum­ber, shred­ded (see note) 1 small nashi, cut into match­sticks ¾ cup fresh co­rian­der leaves ¹⁄³ cup finely chopped roasted salted peanuts Lime halves, to serve

1 Com­bine plum sauce, oys­ter sauce, fish sauce, gar­lic, chilli, ½ the oil and ½ the lime juice in a jug. Place chicken in a shal­low glass or ce­ramic dish. Pour over ½ the sauce mix­ture. Turn to coat. Cover. Re­frig­er­ate for 1 hour to al­low flavours to de­velop, if time per­mits. Re­serve re­main­ing sauce mix­ture. 2 Heat a bar­be­cue grill or char­grill pan on medium heat. Cook chicken for 4 to 5 min­utes each side or un­til charred and cooked through. 3 Mean­while, place re­served sauce mix­ture and ¼ cup water in a small saucepan over medium heat. Bring to the boil. Re­duce heat to low. Sim­mer, un­cov­ered, for 2 to 3 min­utes or un­til slightly thick­ened. 4 Com­bine re­main­ing oil and lime juice with the sugar in a large bowl. Add car­rot, cu­cum­ber, nashi, co­rian­der and ½ the peanuts. Toss to com­bine. 5 Trans­fer chicken to a large bowl. Add thick­ened sauce and re­main­ing peanuts. Turn chicken to coat in sauce. Serve chicken with coleslaw and lime halves. NU­TRI­TION: (per serve) 1996kj; 25g fat; 5.4g sat fat; 39.1g pro­tein; 22g carbs; 5.2g fi­bre; 148mg chol; 1358mg sodium.

+ LOW KILOJOULE + LOW SAT­U­RATED FAT + ONE POT

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