Teriyaki chicken soft rolls with wasabi coleslaw


I tried a roll like this at the Glenfield Night Markets and decided it would be a healthy(ish) yummy dish that I could make at home.
It isn’t really traditional teriyaki however you could use a teriyaki stir fry sauce to marinate your chicken instead of the ingredients I have listed below.


Serves 6
For the chicken
600 gms boneless chicken thigh or breast
1/2 cup soy sauce
1/4 cup brown sugar
2 TBS white vinegar
2 TBS peanut oil
4 cloves of garlic (crushed)

For the coleslaw
1/4 head of cabbage (red or green)
3 carrots
2 radishes
2 spring onions
1/2 cup of good mayo or aioli
2 tsp wasabi paste (or to taste)
1/2 cup of natural unsweetened yogurt

6 soft white buns
Panko bread crumbs

Preheat oven to 180 degrees. Slice the chicken thinly and combine with the marinate ingredients in an oven proof dish. Marinate for as long as possible (a few hours) although I just chucked it straight in the oven. Bake for around 30 mins or until the chicken is cooked.

Finely slice the cabbage, and chop the carrots and radishes into match sticks. Thinly slice the spring onions and toss together into a bowl. Mix together the mayo, wasabi and yogurt and stir through the coleslaw.


Slice open a bun, spread a little extra mayo, fill with coleslaw and chicken and sprinkle with coriander and panko crumbs

You could use sliders or small buns if serving these at a party or for lunch.



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