Soy And Sesame Chicken Rolls With Asian Slaw
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Soy And Sesame Chicken Rolls With Asian Slaw

Prep: 1 Hour Serves: 6 to 8

Bring some heat to cold autumn days with soy and sesame chicken rolls with Asian slaw, served in delicious golden brioche hot dog rolls.


6-8 St Pierre Brioche Hot Dog Rolls
4 chicken thighs, skinless and boneless (approx. 500g)
3 tbs soy sauce
1 tsp rice wine vinegar
1 tbs honey
1 lime, zested and juiced
1 clove garlic, finely chopped
3cm piece ginger, peeled and finely chopped
2 tsp sesame seeds
1 spring onion, sliced, plus extra for garnish

For the slaw

1 large carrot, grated
4cm piece cucumber, cut into long and very thin strips
Large handful beansprouts
Large handful mange tout, finely sliced diagonally
1 tsp sesame or black sesame seeds
Small handful fresh coriander, chopped
2 tsp caster sugar, dissolved in 2 tsp boiling water
Juice of 1 lime
2 tsp vegetable oil
1 tsp rice wine vinegar


  1. In a large bowl or dish, mix together the soy sauce, rice wine vinegar, honey and lime zest and juice then stir in the garlic, ginger, sesame seeds and spring onion. Cover and place in the fridge for half an hour or longer (it can be marinated overnight or through the day if you like)
  2. Tip the chicken onto a deep baking tray and cook in the oven for 15 minutes. Carefully drain off the juice into a saucepan and return the chicken to the oven for another 10 minutes or until completely cooked through. (Alternatively you can grill the chicken under a medium hot grill ensuring it is cooked through)
  3. Simmer the cooking juices for 10 minutes while the chicken finishes cooking
  4. To make the slaw, simply add all the ingredients to a large bowl and toss well
  5. When the chicken is cooked, lift onto a board and slice, then place in a bowl and pour over the reduced cooking juices from the pan. Open the hot dog rolls and fill with slaw and slices of chicken. Sprinkle over a few extra sliced spring onions if you like
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