Sticky Chicken with Asian Slaw

Cooking time: 30 minutes

Serving size: Serves 4

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INGREDIENTS

6-8 boneless, skinless chicken thighs

1 Tbsp Chinese 5 spice

3 Tbsp sweet chilli sauce

2 Tbsp neutral oil (sunflower/ rapeseed oil)

1/3 red cabbage (finely sliced)

2 medium carrots (julienned)

3 Tbsp toasted sesame seed oil

2 Tbsp white wine vinegar

½ tsp sugar

½ tsp salt

2 Tbsp finely chopped mint

METHOD

1.) Slice the cabbage and carrots into thin strips. This can take a bit of practice for the carrots but I usually slice them into 2-4 mm thick slices in, then in half widthways and then finely slice them from there (think thick matchsticks). Alternatively you can coarsely grate both the cabbage and the carrots.

2.) Create the dressing for the salad using the sesame seed oil, white wine vinegar, sugar, salt and mint. Add this to a bowl and mix through the cabbage and carrot. Let the veggies sit in the dressing for a while to soften them slightly and let them absorb the flavour.

3.) Evenly coat the chicken pieces with a light sprinkling of the Chinese 5 spice. Add 2 Tbsp neutral oil to a frying pan and cook the chicken on a medium/high heat, turning every 2-3 minutes to get a nice brown colour on the chicken and make sure it is cooked through. It should take about 15-20 minutes to cook the chicken on the stovetop.

4.) When the chicken is just cooked, reduce the heat to medium low and add the sweet chilli sauce to the pan. I usually dab a little on each piece of chicken and as it falls off the sauce begins to reduce and becomes a lovely juicy glaze. Feel free to be a little more liberal with the sweet chilli sauce so that you have enough to coat all of the chicken.

5.) Serve the chicken with the Asian slaw and if you feel like you need a few more carbs, sweet potato wedges are a really great pairing for this dish.