Serves four

Ingredients

• 1 tsp cooking oil
• 6 cloves garlic, minced
• 2 bird’s eye chillies, minced
• 2 cup orange juice
• 1/4 cup Worcestershire sauce
• 2 tbsp brown or coconut sugar
• 2 boneless chicken breasts
• 2 cup shredded cabbage
• 1 medium carrot, finely grated
• 1/4 cup Chinese coriander, chopped
• 2 tbsp fresh lime juice
• 2 tsp honey
• 1/3 cup sriracha sauce
• 1/2 cup mayonnaise
• 4 brioche buns, toasted

Method

1. Heat the oil in a medium-sized pot over a medium heat
2. Add the garlic and cook for two minutes, tossing the chillies in halfway through
3. Stir in the orange juice, Worcestershire Sauce and sugar
4. Add the chicken breasts to the pot and turn the heat to high
5. Bring the ingredients to a boil, reduce to a simmer and cover
6. Simmer for one hour or until the chicken is tender
7. Remove breasts from pot and shred, using two forks. Set aside
8. Whisk sriracha, mayonnaise and one tbsp lime juice together and set aside
9. Combine cabbage, carrot, coriander, one tbsp lime juice, honey in a bowl. Season to taste
10. Top buns with chicken, mayo mixture and coleslaw
11. Serve immediately