Coconut Chicken with Apple and Fennel Slaw

Preparation time:30 mins


  • 375ml (1/2 cups) coconut yoghurt
  • 2 tbsps brown sugar
  • 1 tbsp Chang’s Fish sauce
  • 2 cloves garlic, crushed
  • 1 lime, zest and juice
  • 800g chicken tenderloins
  • 2 tbsps Chang’s Sesame Oil

Apple and fennel slaw:

  • 3 tbsps extra virgin olive oil
  • 21/2 tbsps Apple cider vinegar
  • 1/2 tsp brown sugar
  • 2 fennel bulbs, thinly sliced plus 2 tbsps chopped fennel fronds
  • 2 large pink lady apples, cored, thinly sliced
  • 1 packet Chang’s Original Fried Noodles


  1. Whisk yoghurt, sugar, fish sauce, garlic, zest and juice together in a large bowl. Add chicken and stir well to coat. Refrigerate, covered, for 20 minutes.
  2. Brush oil over heated chargrill pan and cook chicken, in batches, 2 minutes each side or until golden and cooked through. Remove from chargrill and keep warm.
  3. To prepare the slaw, whisk oil, vinegar and sugar together in a large bowl. Add the fennel, fennel fronds, apple, chicken and noodles and toss quickly to combine.
  4. Serve immediately.