What are the main ingredients in Teriyaki Chicken & Tahini Coleslaw?

Oil (cooking, olive or coconut), Salt & Pepper, Water

What is the nutritional information of Teriyaki Chicken & Tahini Coleslaw?

Calories: 813, Carbs: 100 grams, Fat: grams, Protein: 41.4 grams, Sugar: 10.8 grams, Salt: 1337 grams

How do I prepare Teriyaki Chicken & Tahini Coleslaw?

LET’S GET GOING: Preheat the oven to 200°C. Place the chicken pieces on a roasting tray. Pat dry with some paper towel, coat in oil and season. Roast in the hot oven for 30-35 minutes until cooked through and becoming crispy. RICE N’ SHINE: Rinse the rice under cold water until it runs clear - this prevents the rice from becoming stodgy. Place in a lidded pot, over medium-high heat with 500ml of fresh, salted water. Once boiling, reduce the heat and simmer for 15-20 minutes until the water has been absorbed and the rice is tender. On completion, remove from the heat and fluff up with a fork. FUSION FEAST: Make a bed of sushi rice, and top with the teriyaki chicken with all the pan juices. Serve alongside the tahini slaw. Sprinkle over the sesame seeds and remaining mint. Garnish with a lime wedge. Enjoy Chef! STICKY CHICKEN: Place a pan large enough for the chicken pieces over a medium heat with a drizzle of oil. When hot, add the teriyaki sauce and sweetener of choice to taste. Once slightly bubbling, add the cooked chicken pieces and toss until fully coated. Gently simmer for 3-4 minutes until slightly thickening. Remove from the heat with all the pan juices and set aside. TOASTY SEEDS: Place a pan on a medium heat with the sesame seeds. Dry toast until golden, about 3-5 minutes. Shift occasionally for even colouring. CREAMY TAHINI SLAW: In a small bowl whisk the tahini, a squeeze of lime juice to taste and 30ml water. In a separate bowl add the shredded cabbage and julienne carrot, spring onion, ½ of the chopped mint, lime zest and the tahini mixture. Add 2 tsp of olive oil and the chopped chilli to taste. Season and toss to combine. Set aside until serving.

What should be prepared from my kitchen to make Teriyaki Chicken & Tahini Coleslaw?

Oil (cooking, olive or coconut), Salt & Pepper, Water

Teriyaki Chicken & Tahini Coleslaw

Name: Teriyaki Chicken & Tahini Coleslaw
Prep time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water

Sweet and zesty collide with this teriyaki chicken and spicy tahini slaw. A bed of fluffy sushi rice cushions the crispy sticky chicken with crunchy slaw served alongside. Sprinkles of fresh mint and toasted sesame seeds round off this union magnificently. Moreish and painless!

Teriyaki Chicken & Tahini Coleslaw

with sushi rice, spring onion & fresh mint

Hands on Time: 20 - 35 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

Ingredients:

Chicken
Free-range Chicken Pieces
Fresh Chilli
Fresh Chillies
Fresh Mint
Lime
Limes
Mixed Sesame Seeds
Shredded Cabbage & Julienne Carrot
Spring Onion
Spring Onions
Sushi Rice
Tahini
Teriyaki Sauce

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water

Photo of Teriyaki Chicken & Tahini Coleslaw

Serves 1

LET’S GET GOING
Preheat the oven to 200°C. Place the chicken pieces on a roasting tray. Pat dry with some paper towel, coat in oil and season. Roast in the hot oven for 30-35 minutes until cooked through and becoming crispy.
RICE N’ SHINE
Rinse the rice under cold water until it runs clear - this prevents the rice from becoming stodgy. Place in a lidded pot, over medium-high heat with 250ml of fresh, salted water. Once boiling, reduce the heat and simmer for 15-20 minutes until the water has been absorbed and the rice is tender. On completion, remove from the heat and fluff up with a fork.
TOASTY SEEDS
Place a pan on a medium heat with the sesame seeds. Dry toast until golden, about 3-5 minutes. Shift occasionally for even colouring.
CREAMY TAHINI SLAW
In a small bowl whisk the tahini, a squeeze of lime juice to taste and 15ml water. In a separate bowl add the shredded cabbage and julienne carrot, spring onion, ½ of the chopped mint, lime zest and the tahini mixture. Add 1 tsp of olive oil and the chopped chilli to taste. Season and toss to combine. Set aside until serving.
STICKY CHICKEN
Place a pan large enough for the chicken pieces over a medium heat with a drizzle of oil. When hot, add the teriyaki sauce and sweetener of choice to taste. Once slightly bubbling, add the cooked chicken pieces and toss until fully coated. Gently simmer for 3-4 minutes until slightly thickening. Remove from the heat with all the pan juices and set aside.
FUSION FEAST
Make a bed of sushi rice, and top with the teriyaki chicken with all the pan juices. Serve alongside the tahini slaw. Sprinkle over the sesame seeds and remaining mint. Garnish with a lime wedge. Enjoy Chef!

Free-range Chicken Pieces - 2
Sushi Rice - 100g
Mixed Sesame Seeds - 10ml
Tahini - 15ml
Lime - 1
Shredded Cabbage & Julienne Carrot - 100g
Spring Onion - 1
Fresh Mint - 3g
Fresh Chilli - 1
Teriyaki Sauce - 30ml

Download the Recipe

Serves 2

LET’S GET GOING
Preheat the oven to 200°C. Place the chicken pieces on a roasting tray. Pat dry with some paper towel, coat in oil and season. Roast in the hot oven for 30-35 minutes until cooked through and becoming crispy.
RICE N’ SHINE
Rinse the rice under cold water until it runs clear - this prevents the rice from becoming stodgy. Place in a lidded pot, over medium-high heat with 500ml of fresh, salted water. Once boiling, reduce the heat and simmer for 15-20 minutes until the water has been absorbed and the rice is tender. On completion, remove from the heat and fluff up with a fork.
TOASTY SEEDS
Place a pan on a medium heat with the sesame seeds. Dry toast until golden, about 3-5 minutes. Shift occasionally for even colouring.
CREAMY TAHINI SLAW
In a small bowl whisk the tahini, a squeeze of lime juice to taste and 30ml water. In a separate bowl add the shredded cabbage and julienne carrot, spring onion, ½ of the chopped mint, lime zest and the tahini mixture. Add 2 tsp of olive oil and the chopped chilli to taste. Season and toss to combine. Set aside until serving.
STICKY CHICKEN
Place a pan large enough for the chicken pieces over a medium heat with a drizzle of oil. When hot, add the teriyaki sauce and sweetener of choice to taste. Once slightly bubbling, add the cooked chicken pieces and toss until fully coated. Gently simmer for 3-4 minutes until slightly thickening. Remove from the heat with all the pan juices and set aside.
FUSION FEAST
Make a bed of sushi rice, and top with the teriyaki chicken with all the pan juices. Serve alongside the tahini slaw. Sprinkle over the sesame seeds and remaining mint. Garnish with a lime wedge. Enjoy Chef!

Free-range Chicken Pieces - 4
Sushi Rice - 200ml
Mixed Sesame Seeds - 20ml
Tahini - 30ml
Lime - 1
Shredded Cabbage & Julienne Carrot - 200g
Spring Onions - 2
Fresh Mint - 5g
Fresh Chilli - 1
Teriyaki Sauce - 65ml

Download the Recipe

Serves 3

LET’S GET GOING
Preheat the oven to 200°C. Place the chicken pieces on a roasting tray. Pat dry with some paper towel, coat in oil and season. Roast in the hot oven for 35-40 minutes until cooked through and becoming crispy.
RICE N’ SHINE
Rinse the rice under cold water until it runs clear - this prevents the rice from becoming stodgy. Place in a lidded pot, over medium-high heat with 750ml of fresh, salted water. Once boiling, reduce the heat and simmer for 15-20 minutes until the water has been absorbed and the rice is tender. On completion, remove from the heat and fluff up with a fork.
TOASTY SEEDS
Place a pan on a medium heat with the sesame seeds. Dry toast until golden, about 3-5 minutes. Shift occasionally for even colouring.
CREAMY TAHINI SLAW
In a small bowl whisk the tahini, a squeeze of lime juice to taste and 45ml water. In a separate bowl add the shredded cabbage and julienne carrot, spring onion, ½ of the chopped mint, lime zest and the tahini mixture. Add 3 tsp of olive oil and the chopped chilli to taste. Season and toss to combine. Set aside until serving.
STICKY CHICKEN
Place a pan large enough for the chicken pieces over a medium heat with a drizzle of oil. When hot, add the teriyaki sauce and sweetener of choice to taste. Once slightly bubbling, add the cooked chicken pieces and toss until fully coated. Gently simmer for 4-5 minutes until slightly thickening. Remove from the heat with all the pan juices and set aside.
FUSION FEAST
Make a bed of sushi rice, and top with the teriyaki chicken with all the pan juices. Serve alongside the tahini slaw. Sprinkle over the sesame seeds and remaining mint. Garnish with a lime wedge. Enjoy Chef!

Free-range Chicken Pieces - 6
Sushi Rice - 300g
Mixed Sesame Seeds - 30ml
Tahini - 45ml
Limes - 2
Shredded Cabbage & Julienne Carrot - 300g
Spring Onions - 3
Fresh Mint - 8g
Fresh Chillies - 2
Teriyaki Sauce - 85ml

Download the Recipe

Serves 4

LET’S GET GOING
Preheat the oven to 200°C. Place the chicken pieces on a roasting tray. Pat dry with some paper towel, coat in oil and season. Roast in the hot oven for 35-40 minutes until cooked through and becoming crispy.
RICE N’ SHINE
Rinse the rice under cold water until it runs clear - this prevents the rice from becoming stodgy. Place in a lidded pot, over medium-high heat with 1L of fresh, salted water. Once boiling, reduce the heat and simmer for 15-20 minutes until the water has been absorbed and the rice is tender. On completion, remove from the heat and fluff up with a fork.
TOASTY SEEDS
Place a pan on a medium heat with the sesame seeds. Dry toast until golden, about 3-5 minutes. Shift occasionally for even colouring.
CREAMY TAHINI SLAW
In a small bowl whisk the tahini, a squeeze of lime juice to taste and 60ml water. In a separate bowl add the shredded cabbage and julienne carrot, spring onion, ½ of the chopped mint, lime zest and the tahini mixture. Add 4 tsp of olive oil and the chopped chilli to taste. Season and toss to combine. Set aside until serving.
STICKY CHICKEN
Place a pan large enough for the chicken pieces over a medium heat with a drizzle of oil. When hot, add the teriyaki sauce and sweetener of choice to taste. Once slightly bubbling, add the cooked chicken pieces and toss until fully coated. Gently simmer for 4-5 minutes until slightly thickening. Remove from the heat with all the pan juices and set aside.
FUSION FEAST
Make a bed of sushi rice, and top with the teriyaki chicken with all the pan juices. Serve alongside the tahini slaw. Sprinkle over the sesame seeds and remaining mint. Garnish with a lime wedge. Enjoy Chef!