Thai chicken with crunchy coleslaw
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Time to make:
30 mins, plus 30 mins marinating
$4.60 per serve
(at time of publication)
Full ingredients list:
4 x 100g skinless chicken breast fillets
1 cup basmati rice
coriander leaves, to garnish
4 tablespoons sweet chilli sauce
1 lemongrass stalk, smashed, finely sliced
1 tablespoon grated ginger
2 kaffir lime leaves, finely sliced
1 tablespoon olive oil
1/2 head red or green cabbage, finely chopped
2 large carrots, grated
2 shallots, finely chopped
6 tablespoons rice wine vinegar
2 teaspoons sugar
Nutritional information (per serve)
Instructions and steps:
Step 1Cut several shallow slits in the top of each chicken fillet.
Step 2Make Thai marinade: Combine all ingredients in a small jug and pour over chicken fillets; leave to marinate for at least 30 minutes, or overnight, if possible.
Step 3Make crunchy coleslaw: Mix all ingredients in a salad bowl.
Step 3Cook basmati rice according to packet instructions; drain.
Step 4Set a large grill pan or frying pan over high heat; spray with oil. Cook chicken, turning once, for 10 minutes to cook through.
Step 5Divide chicken, coleslaw and rice among plates, garnish with coriander leaves and serve.
About this recipe
First published: October 2014