eCook Meal
Teriyaki Chicken & Tahini Coleslaw
with sushi rice, spring onion & fresh mint
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!
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R179.41
for 4 servings · R44.85 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Spring Onions needs 4Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
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Fresh Chillies needs 2Extra Hot Habanero Chillies 50 g R15.99 · whole pack (size can't be divided)R15.99
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Sushi Rice needs 400 gAsian Sushi Rice 1 kg 1 kg at R69.99 · 40% of packR28.00
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Free-range Chicken Pieces needs 8Free Range Chicken Wing Tips R19.99 · whole pack (size can't be divided)R19.99
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Tahini needs 60 mlGreen Tahini Dressing 100 g R29.99 · whole pack (size can't be divided)R29.99
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Fresh Mint needs 10 gFresh Mint 20 g 20 g at R14.99 · 50% of packR7.50
-
Limes needs 2Chilli and Lime Salt 40 g R25.99 · whole pack (size can't be divided)R25.99
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Teriyaki Sauce needs 125 mlAsian Teriyaki Sauce 180 ml 180 ml at R58.99 · 69% of packR40.97
Not in the Woolies basket — source these elsewhere:
- Shredded Cabbage & Julienne Carrot
- Mixed Sesame Seeds
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Teriyaki Chicken & Tahini Coleslaw?
The preparation time for Teriyaki Chicken & Tahini Coleslaw with sushi rice, spring onion & fresh mint is between 20 and 35 minutes.
What is the total time required to make Teriyaki Chicken & Tahini Coleslaw with sushi rice, spring onion & fresh mint?
The total time required to make Teriyaki Chicken & Tahini Coleslaw with sushi rice, spring onion & fresh mint is between 35 and 50 minutes.
How many servings does Teriyaki Chicken & Tahini Coleslaw provide?
4 servings
What are the main ingredients in Teriyaki Chicken & Tahini Coleslaw?
Chicken, Chilli, Fresh Mint, Lime, Mixed Sesame Seeds, Shredded Cabbage & Julienne Carrot, Spring Onion, Sushi Rice, Tahini, Teriyaki Sauce
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. 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. 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! 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.
What should be prepared from my kitchen to make Teriyaki Chicken & Tahini Coleslaw?
Chicken, Chilli, Fresh Mint, Lime, Mixed Sesame Seeds, Shredded Cabbage & Julienne Carrot, Spring Onion, Sushi Rice, Tahini, Teriyaki Sauce
How many calories does Teriyaki Chicken & Tahini Coleslaw have?
813 calories
How much fat content does Teriyaki Chicken & Tahini Coleslaw have?
grams