Prep Time: 10 minutes
Cooking Time: 12 minutes
Serves: 2-3
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Chicken and sriracha slaw

Some of my best recipes are created when I have odds and ends in my kitchen and especially when money is tight nearing the end of the month. You are forced to get creative.  I had a packet of chicken breasts in the freezer and I always seem to have carrots and cucumber in the fridge. Luckily I had coriander, baby red cabbage and spring onions leftover from a shoot so with all this, a pretty good meal was in the making.  Chicken and slaw. But not just boring roasted chicken or greasy fried chicken but simple crispy skin chicken breasts cooked to perfection and served with a crunchy zingy sriracha slaw. This has to be our new favourite weeknight meal!

Chicken and sriracha slawCrispy Skin Chicken with Sriracha Slaw

Ingredients
3 large chicken breasts, bone remove but leave skin intact.
Freshly ground salt and pepper
1 t (5 ml) butter
2 t (10 ml) olive oil
Sriracha Slaw:
3 large carrots, peeled and julienned with a slicer
½ cucumber, halved and seeds removed, julienned with a slicer
1 baby red cabbage, halved and finely sliced
3 spring onions, finely sliced
Handful of fresh coriander, roughly chopped
3 – 4 T ( 45- 60 ml) creamy mayonnaise
zest and juice of 1 lime
2 T (30 ml) sriracha sauce

Method
Crispy Skin Chicken:
Season the chicken well with salt and pepper. Heat the butter and olive oil in a heavy based frying pan ( I use AMC Cookware’s 24 cm Chef pan). Place the chicken breasts skin side down and fry until the skin is golden and crispy, turn, cover with a lid and cook over a medium heat for 5 minutes. Remove lid and turn the heat up and fry the breasts skin side down once more to crisp the skins up again. Remove from the pan and allow to rest for 5 minutes before thinly slicing.
Slaw:  Combine all the slaw ingredients – make ahead of time if you can to allow to flavours to develop.
Serve: Serve the juicy sliced chicken and crispy skin with a generous portion of slaw.
Tip: To add even more excitement: Grill some fresh pineapple slices, dice and add to the slaw together with some chopped mint. So yum.

Another tip: When using frozen chicken or any meat for that matter. Plan ahead and thaw out in the fridge overnight. This allows gentle defrosting which means you get much more tender chicken than if you do in the microwave or in a basin of water.

I photographed this dish with my Samsung Galaxy, it was too good not to share.

 

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Food consultant, recipe developer and stylist.

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