Honey Soy Sesame Chicken w Rainbow Slaw + Brown Rice
Prep time
Cook time
Total time
Author: Wick Nixon
Serves: 5 Server
Ingredients
Brown Rice
- 1½ c brown rice, rinsed
- 3 c water
Marinade
- 1 T olive oil (plus a little extra for the pan)
- 1 T honey, melted
- 1 T soy sauce (GF if required)
- 1 clove garlic, finely chopped
- juice of 1 lemon or lime (reserve 1 T for dressing)
- 1 T sesame seeds
- 500gm chicken tenderloins
Yoghurt Dressing
- 1 c natural unsweetened yoghurt (or coconut yoghurt for DF)
- 1 T lemon juice or apple cider vinegar
- 1 t dijon mustard
- 1 t honey, melted
- a good grinding of salt and pepper
Rainbow Slaw
- ¼ red cabbage, finely sliced
- 2 stems of spring onion, finely sliced on the diagonal
- 2 medium carrots, peeled and grated
- handful of fresh mint and/or coriander, finely sliced (plus extra to serve)
Instructions
- Place the rinsed brown rice into a pot with water and a pinch of salt. Cover and bring to the boil, turn down to simmer gently for approx. 25 minutes until most of the liquid has been absorbed. Set aside with the lid on.
- Combine the marinade ingredients in a bowl or zip lock bag, add the chicken and coat in marinade. Ideally leave for ½ an hour before cooking.
- Combine the yoghurt dressing ingredients in a jar or small bowl.
- Combine the rainbow slaw ingredients in a large bowl. Toss the salad with dressing just before serving.
- Heat a fry pan over medium heat, add ½ T oil and cook the chicken for about 2-3 minutes each side until golden.
- Serve chicken alongside dressed slaw with a small bowl of rice. Season with freshly ground salt and pepper.
Leave A Comment