with Asian Coleslaw
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