Bang Bang Spatchcock Chicken with Crunchy Asian Slaw
Servings: 6
Calories: 679kcal
Cost: £1.29 (Asda) per portion
Ingredients
Bang Bang Chicken
- 1 Whole Chicken medium
- 2 tbsp Soy Sauce
- 1 tbsp Peanut Butter heaped
- 1 tsp Chilli Flakes
- 1 tsp Sesame Oil
- 2 tbsp Olive Oil
Crunchy Asian Slaw
- ¼ Green Cabbage thinly shredded
- ¼ Red Cabbage thinly shredded
- 1 medium Carrot grated
- 1 Bell Pepper (any colour) finely diced
- 3 Spring Onions thinly sliced
- Fresh Coriander large handful chopped
- 30 g Flaked Almonds
- 2 tbsp Olive Oil
- 2 tsp Sesame Oil
- 2 tbsp Apple Cider Vinegar
- 2 tbsp Soy Sauce
- ½ Lime juiced
- 3 tbsp Peanut Butter
- 1 Ginger Clove roughly chopped
- 1 Garlic Clove roughly chopped
Instructions
Bang Bang Chicken
- Prepare the chicken by cutting out the backbone with a sharp knife or with scissors. Flatten out and score lines over the breast and legs with a sharp knife.
- Mix the marinade ingredients and smother all over the chicken and marinade for at least 30 minutes or 4 hours if you have time.
- Preheat the oven to 180c fan and when to temperature cook the chicken for about an hour.
- After 30 minutes check the chicken to make sure it is not turning too dark. If it is cover loosely with foil.
- Once an hour has passed check it is cooked with a thermometer in the thickest part of the leg to 75c or cut open slightly and the juices will run clear. Rest for 15 minutes before shredding or cutting into portions.
- Drizzle over some of the juices from the pan and sprinkle over some chopped coriander. Serve!
Crunchy Asian Slaw
- In a large bowl, toss the shredded cabbage, carrots, spring onion, bell pepper and coriander together.
- Now make the dressing: in a blender, pulse all the dressing ingredients until smooth.
- Pour dressing over the slaw mix and toss to coat.
- Sprinkle with sliced almonds and salt to taste. Serve!
Notes
Bang Bang Chicken from "the fast 800 keto recipe book"
Crunchy Asian Slaw inspired by the wholesomelicious recipe by Amy Rains