1. Marinate chicken in 6 tablespoons of Ponzu dressing. Cover and refrigerate for 2 to 8 hours. Remove from fridge half an hour before cooking. 2. Combine 2 tablespoons of oil, mirin, orange juice and rice vinegar in a large bowl and toss through cabbage, carrot and onion. Cover and refrigerate until required. 3. Heat a wok or large frying pan until very hot. Drain the marinade from the chicken. 4. Add the remaining two tablespoons of oil to the wok or frypan and cook the chicken pieces, turning occaisionally so the meat browns. When the chicken is nearly cooked stir through the remaining Ponzu sauce and reduce heat, simmering for one minute. 5. Arrange a pile of coleslaw on the side of four plates, spooning the chicken and sauce beside each. ---------------------------------------------------------------------------
Nutrition
Ingredients
