Sticky Sesame Chicken & Corn With Slaw
Recipe: #29538
May 24, 2018
Categories: Chicken, Cabbage, Carrot, Picnic, Potluck, Oven Roast, Gluten-Free, No Eggs, Wings, Chicken Dinner, more
"From our daily newspaper The West Australian. Times are estimated."
Ingredients
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 by Step Method
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
No special items needed.