If you’re in the mood for a super tasty, but light meal, try out our Asian-style sticky chicken recipe with a side of slaw for a pop of freshness!

SERVES 4 // COOK TIME ± 1 hour

INGREDIENTS
For the sticky chicken
8 chicken drumsticks
½ cup sweet soy sauce
½ cup sweet and sour sauce
½ cup teriyaki sauce
¼ cup BBQ sauce
1 tbsp sesame oil
1 tbsp hoisin sauce
3 tbsp sesame seeds, to garnish
For the slaw
½ red baby cabbage, shredded
½ green baby cabbage, shredded
2 carrots, peeled and cut into matchsticks
¼ cup raisins
3 tbsp olive oil
1 tbsp lemon juice
½ tsp wholegrain mustard
Pinch sugar
Salt and black pepper

METHOD
For the sticky chicken
1. Preheat oven to 200ºC.
2. Combine all the sticky chicken ingredients and marinate for at least 20 minutes.
3. Arrange the chicken on a roasting tray and bake for 25-30 minutes, basting every few minutes.
For the slaw
1. Combine the shredded red and green cabbage, carrots and raisins in a bowl.
2. In a separate bowl, whisk together the oil, lemon juice, wholegrain mustard and sugar. Season well.
3. Pour the dressing over the slaw and serve with the chicken. Garnish with sesame seeds.

This yummy Asian-inspired sesame-chicken salad dish is budget-friendly, and obviously delicious!

The post Asian-style sticky chicken with slaw appeared first on MyKitchen.

Celebrate the coming of summer with this fresh and sweet healthy option. Our sticky chicken and melon salad is perfect for any occasion!

SERVES 4 // COOKING TIME 20 min

INGREDIENTS
For the sticky chicken
½ cup chutney
2 tbsp tomato sauce
2 tbsp brown sugar
1 tbsp soy sauce
2 tsp curry powder
½ tsp garlic powder
1 red chilli, finely chopped
4 chicken breasts, cut into strips
For the melon salad
3½ cups lettuce leaves
½ cucumber, half sliced, half ribboned
¼ cup chopped dill
1 cup chopped melon (we made melon balls)
¼ red onion, thinly sliced

METHOD
For the sticky chicken
1. Preheat oven to 200ºC. Line a roasting tray with foil.
2. Combine all the ingredients, except the chicken, together.
3. Season the chicken with salt and pepper and lay out on the prepared tray. Pour over ¾ of the sauce and toss to coat.
4. Bake for 10–12 minutes, until cooked through, turning and basting with the remaining sauce halfway through.
For the melon salad
1. Toss the ingredients together and serve alongside the chicken.

Recipes & styling: Kate Turner
Photography: Samantha Pinto // HMimages.co.za

Why not enjoy a salad buffet and add this pickled fish salad into the mix?

The post Summer is calling with this sticky chicken & melon salad appeared first on MyKitchen.