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CHAR SIU CHICKEN

Sesame & Coriander Salad

Servings: 4

Cooking Time: 45 minutes

COOK’S NOTES:

Sticky chicken and a vibrant, fresh, tasty salad – sounds like my kind of dinner! You can use chicken thighs instead of legs and the marinade also works wonderfully with a whole chicken – you could even brush it onto steaks or tofu. For the simple salad, the coriander leaves are treated as the salad leaf alongside pepper and spring onions, making a deliciously different accompaniment.

Ingredients

4 chicken legs

For the marinade

1 tsp soft dark brown sugar 3 tbsp hoisin sauce

2 tbsp dark soy sauce

2 tbsp honey

1 tbsp Chinese rice wine 1 tsp Chinese five-spice 2 garlic cloves, crushed

For the salad

1 tbsp soy sauce

2 tsp sesame oil

1 tsp honey

3 large green peppers, thinly sliced

6 spring onions, thinly sliced

2 large handfuls of coriander, leaves picked

Instructions

1. Mix all the ingredients for the marinade together in a bowl and add the chicken legs, turning to coat them.

2. Preheat the oven to 200°C (180°C fan). Put the chicken on a baking sheet and roast for 40–45 minutes until cooked through and sticky.

3. Meanwhile, mix the soy sauce, sesame oil and honey together in a large bowl before adding all the remaining salad ingredients tossing to coat everything completely. Serve with the sticky spiced chicken.

Nutritional

KCALS

316

FAT

17g

SAT FAT

4g

CARBS

20g

SUGARS

18g

FIBRE

3g

PROTEIN

20g

SALT

2.23g

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