SWEET & SPICY CHICKEN WITH RANCHSLAW AND RICE

Preheat the oven to 220°C fan bake. 

Prep the Chicken: 
Toss diced chicken with cornflour, onion or garlic powder, salt, and pepper. Spread onto a lined baking tray, drizzle with olive oil, and bake for 20–25 minutes or until golden and cooked through. 
 

Make the Sweet & Spicy Sauce: 
In a small saucepan, combine sriracha, honey, butter, smoked paprika, and white wine vinegar. Simmer over medium heat for about 5 minutes, stirring until thickened and glossy. 
 

Cook the Rice: 
Prepare 1½ cups of rice according to packet instructions. Set aside and keep warm. 
 

Make the Slaw: 
In a large bowl, toss together the LeaderBrand Ranchslaw, spring onions, coriander, and toasted sesame seeds. In a small bowl, whisk together lime juice, fish sauce, garlic, and sugar. Pour over the slaw and toss to coat. 
 

Toss the Chicken: 
Once cooked, transfer the chicken to a bowl, pour over the hot sweet & spicy sauce, and toss until well coated. 
 

Serve: 
Divide rice between bowls, top with saucy chicken and slaw. Garnish with extra coriander and a wedge of lime. 

RANCHSLAW

A farmstyle classic that comes with our delicious Homestyle Dressing. The perfect combination of taste, colour, and crunch!

• wb_sunny Available All Year Round
• grass Gisborne
• tag_faces Gluten Free
• auto_awesome Washed & Ready To Eat
• panorama_vertical Dressing Included
• cruelty_free Vegetarian

For the Chicken: 

• 6 boneless, skinless chicken thighs, diced 
• 2 heaped tbsp cornflour 
• 1 tsp onion or garlic powder 
• Salt and pepper 
• 3 tbsp olive oil (for drizzling before baking) 

Sweet & Spicy Sauce: 

• ½ cup sriracha 
• 2½ tbsp honey 
• 4 tbsp butter 
• 1 tsp smoked paprika 
• 1 tbsp white wine vinegar 

For the Slaw: 

• 1 bag LeaderBrand Ranchslaw 
• 1 bunch spring onions, finely sliced 
• 40–50g coriander, roughly chopped (about 1 large handful) 
• 4 tbsp sesame seeds, toasted 

Slaw Dressing: 

• Juice of 1½ limes 
• 4 tbsp fish sauce 
• 3 garlic cloves, crushed 
• 1½ tsp white sugar 

To Serve: 

• 1½ cups rice (cook according to packet instructions) 
• Extra coriander and lime wedges to garnish