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Coriander Chicken with Asian Coleslaw
By Andy | November 6, 2008
Coriander Chicken with Asian Coleslaw
Serves 4
Prep time : 10 minutes
Marinate : 2 hours
Cooking time : 5 minutes
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Ingredients
1 bunch coriander. Roughly chop half. Remove leaves from remaining half.
2 cloves garlic, crushed.
2cm piece ginger, peeled, grated.
3 teaspoons soy sauce.
12 chicken tenderloins, tendons removed.
250 grams Chinese cabbage, shredded.
2 carrots, coarsely grated.
1 red capsicum, quartered, sliced finely.
4 green onions, sliced.
1/4 cup honey soy salad dressing.
Olive oil cooking spray.
Method
Place the coriander that has been roughly chopped (leaves and stems) in food processor, with garlic, ginger and soy sauce.
Process until well combined.
Transfer to a glass bowl.
Season with salt and pepper.
Add chicken and turn to coat.
Cover and chill for 2 hours to marinate.
Using two-thirds of the coriander leaves, place these in a large bowl with cabbage, carrot, capsicum and onion.
Drizzle with honey soy dressing.
Toss until well combined.
Preheat a barbecue grill or chargrill pan over high heat.
Lightly spray chicken with oil.
Reduce the heat to medium-high.
Cook the chicken for 2 minutes on each side or until golden and cooked through.
Slice the chicken diagonally.
Serving
Divide the salad between bowls. Top with chicken. Sprinkle with remaining coriander leaves.
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Topics: Chicken & Other Poultry |
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