Sticky Sesame Chicken & Corn With Slaw

4
Servings
15m
Prep Time
40m
Cook Time
55m
Ready In


"From our daily newspaper The West Australian. Times are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (712.8 g)
  • Calories 696.5
  • Total Fat - 15.3 g
  • Saturated Fat - 2.9 g
  • Cholesterol - 542.5 mg
  • Sodium - 486.7 mg
  • Total Carbohydrate - 87.5 g
  • Dietary Fiber - 15.9 g
  • Sugars - 20.6 g
  • Protein - 58.8 g
  • Calcium - 326.6 mg
  • Iron - 11 mg
  • Vitamin C - 152.3 mg
  • Thiamin - 0.4 mg

Step 1

Heat oven to 200C.

Step 2

Place chicken and frozen corn cobs on a large baking tray, drizzle with oil, season and bake for 20 minutes.

Step 3

Meanwhile, combine the cabbage, onion, carrot, yoghurt, lemon zest and juice and then set aside ready to serve.

Step 4

In another bowl, mix the honey, peanut butter and sesame seeds with a pinch of salt.

Step 5

Remove the tray from the oven and brush or drizzle the sauce over the chicken and corn, then toss everything together to coat and then return to the oven and roast for a further 15 to 20 minutes until sticky and caramelised.

Step 6

Serve with the coleslaw.

Tips & Variations


No special items needed.

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