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Soy-Glazed Chicken & Japanese Slaw

Soy-Glazed Chicken & Japanese Slaw

4.5rating out of 5

(2046 reviews from our customers)

Prep Time

35 min



Cook up a succulent bowlful of soy-glazed British chicken breast to serve with sticky sushi rice, vegetable slaw and an umami-rich, Japanese-style sesame dressing. Oishii (delicious)!

Prep Time

35 min



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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

For 2 people (double for 4)
1 British apple
1 apple
1 red chilli
1 garlic clove
80g sugar snap peas
1 honey pot (25g)
1 carrot
Soy sauce sachet new
1 soy sauce sachet (30ml) †
1 rice vinegar sachet (15ml)
1 tahini sachet (15g) †
3g cornflour
150g sushi rice
150g sushi rice
1 mayonnaise sachet (30ml) †
2 x 125g British chicken breast fillets
2 x 125g British chicken breast fillets
You Will Need
Pepper, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 apple
  • 1 red chilli
  • 1 garlic clove
  • 80g sugar snap peas
  • 1 pot of honey (25g)
  • 1 carrot
  • 1 soy sauce sachet (30ml)<span class="strong">†</span>
  • 1 rice vinegar sachet (15ml)
  • 1 tahini sachet (15g)<span class="strong">†</span>
  • 3g cornflour
  • 150g sushi rice
  • 1 mayonnaise sachet (30ml)<span class="strong">†</span>
  • 2 x 125g British chicken breast fillets
Typical Values per 100g per serving
Energy 668 kJ
158 kcal
2862 kJ
677 kcal
of which saturates
4.4 g
0.7 g
18.8 g
3 g
of which sugars
20.7 g
5.1 g
88.7 g
21.9 g
Fibre 0.4 g 1.7 g
Protein 9 g 38.7 g
Salt 0.59 g 2.55 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 apple
1 red chilli
red chilli
1 garlic clove
80g sugar snap peas
sugar snap peas
1 pot of honey (25g)
blossom honey
1 carrot
1 soy sauce sachet (30ml)
water, soya bean, wheat (gluten), salt, alcohol (ethanol)
1 rice vinegar sachet (15ml)
rice vinegar, salt
1 tahini sachet (15g)
Organic roasted hulled sesame seeds (100%). Produced in a factory that handles nuts, peanuts, soya, mustard, celery and fish.
3g cornflour
maize starch (100%)
150g sushi rice
round grain white rice (100%)
1 mayonnaise sachet (30ml)
soybean oil (78%), free range pasteurised egg and egg yolk (8.9%), spirit vinegar, water, sugar, salt, lemon juice, flavouring, antioxidant: calcium disodium edta, paprika extract
2 x 125g British chicken breast fillets
Chicken breast
  • Allergens highlighted by † (gluten, soya, sesame, egg)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)

Rinse the sushi rice in a sieve under cold water for 30 secs (use your hands to really wash the grains!), then set aside to drain fully

Add the drained rice with 200ml [400ml] cold water and a generous pinch of salt to a pot with a lid and bring to the boil over a high heat

Tip: Don't let the water fully boil as this will make the rice stick to the pot!


Once the rice is boiling, reduce the heat to low until very gently bubbling and cook, covered, for 15 min

After 15 min, remove the pot from the heat and keep covered for a further 10 min before serving – this is your sticky rice

Tip: Don't peek! Keep the lid on the whole time for fluffy and sticky rice!


Heat a large, wide-based pan (preferably non-stick) with a matching lid over a medium-high heat

Once hot, add the chicken breasts and cook for 3 min on each side

Once the chicken has browned, add 100ml [200ml] water to the pan and cover with a lid

Cook for 12-15 min or until the chicken is cooked through (no pink meat!)


Meanwhile, peel and finely chop (or grate) the garlic

Combine the chopped garlic (not a fan of raw garlic? Just add a little!), tahini paste, mayonnaise, and rice vinegar in a large bowl

Season generously with salt and pepper – this is your Japanese sesame dressing


Top, tail, peel and grate the carrot[s]

Slice the apple[s] finely, then chop into matchsticks (discard the core!)

Slice the sugar snap peas in half lengthways

Add the grated carrot, sliced apple and sugar snaps to the Japanese sesame dressing and give everything a good old mix up – this is your Japanese slaw


Combine the cornflour with the soy sauce and honey in a small bowl – this is your soy mixture


Once the chicken is cooked, add the soy mixture to the pan and cook for 2-3 min further, stirring occasionally, until the sauce has thickened and the chicken is fully coated

Slice the soy-glazed chicken finely

Slice the red chilli[es] finely


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Serve sliced chicken over the sticky rice with the Japanese slaw to the side

Garnish the chicken with the sliced red chilli (can't handle the heat? Go easy!)


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