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Asian Style Chicken
Asian Style Chicken with Asian Style Coleslaw
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Portions: 4
Ingredients
- 4 Chicken Supremes
- 40g Plain Flour
- 2.5g Five Spice Powder
- 500g Shredded White Cabbage
- 125g Grated Carrots
- 15g Fresh Coriander (chopped)
- 250g Fresh Mixed Peppers (cut into strips)
- 150g Red Onions (peeled and thinly sliced)
- 50g Olive Oil
- 150g Red Wine Vinegar
- 25g Caster Sugar
- 50g Sweet Chilli Sauce
- 25g Dark Soy Sauce
Method
- Mix together the flour and the five spice powder. Dust the chicken supremes in the flour and shake off the excess.
- Shallow fry and finish cooking in a moderate oven until golden brown and the core temperature has been reached.
- Mix the red wine vinegar and sugar together and then reduce in a saucepan over a medium-hot heat until the mixture thickens and becomes sticky. Cool slightly and then mix with the soy and sweet chilli sauces.
- In a mixing bowl, place the shredded white cabbage, grated carrot, sliced red onions and sliced mixed peppers.
- Add the sweet chilli mix and toss together lightly. Fold in the chopped coriander.
- Serve the coleslaw mix with the cooked chicken supreme.This recipe can be made lighter by replacing the white cabbage with savoy, Chinese leaf or bok choy.