2. Heat a large grill (or fry) pan with oil over high heat. Add chicken tenderloins and cook for 3-4 minutes on each side. Add 1 tbsp sweet chilli sauce and 1 tbsp soy sauce (optional) for the last minute of cooking.
3. Remove kernels from corn cob (see notes) and chop coriander. Toss with coleslaw, 1 tbsp olive oil and 2 tbsp vinegar (see notes). Season with salt and pepper.
4. Combine garlic aioli with 1/4 cup sweet chilli sauce.
5. Serve chicken with slaw, sweet potatoes and sweet chilli aioli.
Boil or add the corn to the oven tray if you prefer!
Toss aioli through the coleslaw instead of olive oil and vinegar if you prefer a creamy coleslaw! Serve with extra sweet chilli sauce.
Chicken tenderloins, 600g
Corn cob, 1
Coriander, 1 packet
Garlic aioli, 2 x 50g
FROM YOUR PANTRY
Olive + oil for cooking, salt, pepper, white or red wine vinegar, sweet chilli sauce, soy sauce