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Teriyaki Chicken with Wombok Coleslaw

A quick 4 ingredient marinade and you’ve prepared this great Japanese chicken dish!

April 24, 2018

Teriyaki Chicken with Wombok Coleslaw

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Teriyaki Chicken Wombok Coleslaw

ingredients for four
750gm boneless skinless chicken breasts
1/4 cup light soy sauce
1/3 cup Chinese rice wine
4 slices fresh ginger
2 Tbsp peanut oil

wombok coleslaw
400gm Chinese cabbage (wombok)
150gm celery stalks
400gm Lebanese cucumber
3 x spring onions
½ cup good quality egg mayonnaise
100gm crispy fried noodles
2 tsp black sesame seeds


  1. Cut each chicken breast on a 45º angle into 3 to 4 medallions of even thickness .
  2. Using a meat mallet, lightly flatten each piece if necessary to even out the thickness.
  3. Mix soy, rice wine, ginger and oil in a shallow bowl or plastic bag and immerse chicken in marinade.
  4. Cover and refrigerate for a minimum of 45 minutes or all day to be ready to cook in the evening.
  5. To prepare coleslaw, cut cabbage into 3 wedges and shred thinly. Cut celery into ½cm thin angled slices. Cut cucumbers in half and remove seeds using a dessert spoon, discard. Slice cucumbers into ½cm thin angled slices. Finely slice spring onions (use only the green parts for a milder raw onion flavour). Place all in large bowl.
  6. If mayonnaise very thick, thin to coating consistency with a little hot tap water. Toss through coleslaw to coat and season with a little salt and pepper.
  7. Preheat large frying pan over medium heat and briefly fry drained chicken in batches for 2-3 minutes each side, until golden brown.
  8. Rest on warm covered plate for 5 minutes.
  9. Leave chicken in medallions or cut into 1/2cm thick slices.
  10. To serve, place coleslaw into centre of platter or bowl,  scatter over fried noodles and  finish by sprinkling over sesame seeds. Serve with teriyaki chicken.

cooks notes:

  • If pounding thick pieces of chicken, place a plastic bag over meat to stop the mallet sticking.
  • Crunchy noodles are available in the Asian section of most supermarkets.
  • Other suggested vegetables for this salad if you wish to change/add items are coarsely grated carrots and  cabbage can be replaced by iceberg lettuce or a regular white and/or red cabbage.
  • Serve the coleslaw as a salad on it’s own.
  • Try cooked,  cold teriyaki chicken in a sandwich with salad ingredients.

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Meet the team

Tracey Cotterell

Tracey Cotterell
Tracey Cotterell


Tracey has been in the food industry since completing her Diploma in Hotel, Catering and Institutional Management in 1982 in the UK. She worked for an outside catering company in London, then joined her parents in rural West Sussex running

View Tracey’s full profile.

Tracey Cotterell

Tracey Cotterell


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