Go Back
+ servings
Print

Vietnamese Sticky Chicken with Daikon and Carrot Slaw

Course Main Course
Cuisine Asian
Keyword Vietnamese Sticky Chicken with Daikon and Carrot Slaw
Prep Time 15 minutes
Cook Time 20 minutes
marinate 1 hour 30 minutes
Total Time 35 minutes
Servings 4
Calories 385 kcal
Author Chris Scheuer

Ingredients

For Chicken:

  • 4 cloves garlic minced
  • cup honey
  • 3 tablespoons Asian fish sauce
  • 3 tablespoons vegetable oil
  • juice of 2 limes
  • 1-½ teaspoons Sriracha or other Asian hot chile sauce or to taste
  • 1-½ pounds chicken pieces - I used bone in skin on thighs

For Slaw:

  • 1 small shallot finely chopped
  • 1 fresh jalapeno cored, seeded and finely chopped
  • 2 tablespoons honey
  • ¼ cup rice wine vinegar
  • juice of 1 lime
  • 2 tablespoons fish sauce
  • 2 tablespoons soy sauce
  • 2 cup daikon peeled and julienned
  • 2 cup carrot peeled and julienned
  • 2 cup cabbage shredded
  • ¼ cup cilantro chopped
  • chopped peanuts for garnish
  • large lettuce leaves

Instructions

Directions for the chicken:

  1. Whisk together ingredients. Add chicken and marinate for 2-3 hours. Cook on a hot grill or oven until the chicken reaches 165 degrees.

Directions for the slaw:

  1. Combine first 7 ingredients in a small bowl. Combine remaining ingredients except lettuce leaves. Toss with dressing just before serving.
Nutrition Facts
Vietnamese Sticky Chicken with Daikon and Carrot Slaw
Amount Per Serving
Calories 385 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 10g63%
Cholesterol 47mg16%
Sodium 2385mg104%
Potassium 626mg18%
Carbohydrates 46g15%
Fiber 4g17%
Sugar 39g43%
Protein 11g22%
Vitamin A 10870IU217%
Vitamin C 35.6mg43%
Calcium 70mg7%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.