Solo: Asian Chicken

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Solo: Asian Chicken

Chicken coated in an Asian braai sauce, served with roasted baby potatoes and fresh slaw.

Ingredients to serve 1

  • ½ x lemon – zest & juice
  • 150g x baby potatoes – cut in half
  • 2 tbsp x Asian Braai Sauce
  • 125g x chicken fillets
  • 2 x skewers
  • ⅛ x red cabbage – slice thinly
  • 1 x spring onion – slice thinly at an angle
  • ½ x carrot – peel & grate coarsely
  • 3g x fresh coriander – chop leaves roughly
  • ¼ clove x garlic – peel, grate finely & chop
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • tin foil (from your pantry)


Step 1

Preparation: Preheat the oven to 200°C. Prepare all ingredients as indicated above.

Step 2

Lemon: Using the fine side of a box grater, grate the peel to create zest. Cut in half and juice.

Step 3

Roast potatoes: Place on a tin foil lined baking tray with a drizzle of olive oil. Season with salt and pepper and mix to coat. Arrange in a single layer) and roast for 20-25 minutes.

Step 4

Chicken: Mix HALF the Asian Braai Sauce with the chicken and season with salt and pepper. Thread the chicken fillets onto the skewers in a zig zag manner (see inset pic). After the potatoes have cooked for 10 minutes, add the chicken skewers to the same tray, mix the potatoes around and roast for 8-12 minutes until cooked through. In the last minute, coat the chicken with the rest of the sauce.

Step 5

Slaw: Mix together red cabbage, spring onion, carrot and coriander and dress with the garlic, lemon zest, lemon juice and a glug of olive oil. Season with salt and pepper.

Step 6

Serve the chicken skewers with the roast potatoes and slaw on the side.