Created by ImPat on May 27, 2019
Step 1: To make the marinade, place all ingredients in a large bowl and mix well and then add chicken and toss to coat and then refrigerate for up to 2 hours.
Step 2: Pour water into a large, non-stick roasting pan and add chicken and marinade and cook, uncovered in a moderate oven (180C) brushing with pan juices halfway through cooking, for about 1 hour, or until chicken is cooked.
Step 3: Meanwhile to make the slaw combine carrot, snow peas, cabbage and dressing in a large bowl and toss well.
Step 4: Serve chicken and pan juices with slaw.