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Teriyaki Chicken

0 6 15 min 30 min Rating:

Ingredients

6 Lilydale Chicken Thigh Fillets
1/2 cup think style teriyaki marinade
3 cups of finely shreddd red cabbage
1 carrot, coarsely grated
1/2 cup sliced shallots
1 green capsicum, thinly sliced
1/2 cup roasted, unsalted peanuts
1/2 cup corriander leaves
1/2 cup french salad dressing
2 teaspoons grated ginger
100g packet fried noodles

Method

1	Place chicken in a large shallow ceramic bowl. Pour half the marinade over chicken, turn to coat. Cover and refrigerate 1-2 hours.
2	Preheat oven 180ºC. Line a large baking dish with baking paper. Place chicken in prepared dish. Bake about 30 minutes or until cooked through, basting occasionally with the reserved marinade.
3	Meanwhile, combine cabbage, carrot, shallot, capsicum, peanuts and coriander in a large bowl.
4	Pour dressing over salad and toss to combine. Just before servign, toss noodles through salad. Serve with teriyaki chicken.

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