Prep: 10 mins

Cook: 20 mins

Yields: 2 servings

This tasty chicken coleslaw comes from Charlotte Miller from Food & Joy and is a perfect mid-week meal.

Rebecca Coomes Recipes Bang Bang Chicken Coleslaw
Imperial
Metric

Ingredients

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    1 medium free-range chicken breast

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    ¼ cup Chinese rice wine (Shaoxing)

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    ¼ cup gluten-free soy sauce (eg. Tamari)

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    1 inch ginger, grated

Salad

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    1 cup cabbage, shredded

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    1 medium carrot, grated

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    1 cucumber, grated

  • Herbal Leaves H1qygbnam

    1 fennel, finely sliced

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    1 zucchini, grated

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    ½ cup cilantro, washed and chopped

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    2 scallions, green parts only

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    2 tbs white sesame seeds, toasted

Dressing

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    1 oz gluten-free soy sauce

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    2 tbs sesame paste (eg. Tamari)

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    1 tbs black vinegar

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    1 tbs sesame oil

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    1 tbs ginger grated

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    2 tsp sugar

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    1 tbs rice wine vinegar

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    ½ tsp sichuan peppercorns, ground

Method

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    Preheat the oven to 320F.

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    Place the chicken, rice wine, soy and ginger into a deep tray with a ½ cup of water.

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    Cover with foil and cook for 18-20 minutes until just cooked through.

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    Remove from liquid and set aside to cool then shred meat. Refrigerate until required.

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    Combine dressing ingredients and set aside.

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    Slice green parts of scallions.

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    Combine chicken with salad ingredients and toss through dressing to serve.

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