Sticky teriyaki chicken & peanut satay slaw

• teriyaki sauce↗50ml ml
• runny honey↗25ml ml
• chicken↗2

  legs

• coriander½ small bunch

  chopped (optional)

• finely chopped unsalted peanuts1 tbsp

  (optional)

• lime↗1

  cut into wedges

• cabbage↗¼ small red

  sliced

• spring onions↗4

  sliced

• spring greens↗50g g

  sliced

• small red pepper↗1

  finely sliced

• peanut butter↗2 tbsp
• sesame oil↗2 tbsp
• soy sauce↗1 tbsp
• lime↗1

  juiced

• ginger↗small thumb-sized piece

  peeled and grated

Step-by-step instructions

1. 1

   Heat the oven to 200C/180C fan/gas 6. Whisk together the teriyaki and honey and pour half the marinade into a separate bowl and set aside. Put the chicken on a baking tray and roast for 25 mins. Liberally brush half the marinade over the chicken and return to the oven for 10 mins, or until sticky and cooked through.

2. 2

   Meanwhile, for the slaw, toss the cabbage, spring onions, spring greens and red pepper together in a bowl. Put the peanut butter in a microwavable bowl and microwave for 30 seconds to loosen. Whisk in the sesame oil, soy, lime juice and ginger (loosen with 1 tbsp water if needed), then toss with the veg and coriander. Divide the slaw between two plates with the chicken on the side, drizzle over the reserved marinade, sprinkle over the peanuts and serve with lime wedges.