Sticky Miso Chicken Strips and Coleslaw

Miso Chicken Strips and Coleslaw


Recipe: Sticky Miso Chicken Strips and Coleslaw  

This bowl of food is ridiculously delicious. Glazed salty tangy miso chicken strips with fresh zingy lemon slaw. Super quick to make in under 30 minutes and as satisfying as a good takeaway.

Noted that when using Asian flavours there are a number of ingredients in the sauce which add up, but they are also ingredients that stay in the fridge / cupboard and have multiple use for many more dishes. If you like this dish it also means you could make it a couple times a week as you’ll already have most of the ingredients on hand. So basically, invest! You should be able to find everything in your local supermarket or online shop.



Sticky Miso Chicken Strips and Coleslaw

Serves 4


300g chicken, cut into strips
2 tbsp cornflour
Pinch salt
Rice for 2 people

Miso Sauce:
1 heaped Tbsp white miso paste
1 heaped Tbsp tomato ketchup
1 and 1/2 Tbsps honey
1 Tbsp soy sauce
1/2 garlic clove, crushed
1 heaped tsp minced ginger
1 tsp toasted sesame oil
1 small spring onion, chopped
Toasted Sesame seeds

1/4 Chinese (napa) cabbage or regular green cabbage, shredded
1 small – medium carrot, grated
1 spring onion, sliced thin
Lemon juice + toasted sesame oil + salt and pepper



  1. Cook rice to packet instructions.
  2. Combine shredded cabbage, grated carrot and spring onion in a bowl, mix together then drizzle with olive oil, squeeze over lemon juice and season with salt and pepper. Adjust dressing to your tastes.
  3. Place all miso sauce ingredients in a blender and blend until smooth. Transfer to a small saucepan. Bring to the boil then turn off heat and leave to rest.
  4. Coat chicken strips in cornflour and season with salt. Fry in oil until cooked through and lightly browned. Remove and drain.
  5. Toss chicken thoroughly in miso sauce, sprinkle with sesame seeds.
  6. To serve: Layer bowls with rice, coleslaw and chicken strips. Add an additional sprinkle of sesame seeds if desired.


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