Sesame butterflied chicken with peanut sauce and Asian slaw Recipe
Lovely bit of crunch to this simple dish, slaw ingredients Chinese cabbage and sugar snap peas are a source of vitamin C.
Sesame butterflied chicken with peanut sauce and Asian slaw
Serves: 2/ Cuisine: Chinese
2 chicken breasts, butterflied
4 spring onions, finely sliced
200g sugar snap peas
1 red chilli, finely chopped
2 limes, juiced
½ small cabbage, roughly chopped
2 tbsp. tamari soya sauce
1 tbsp. peanut butter
1 tbsp. honey
1 natural yogurt (170g)
½ inch ginger, crushed
2 teaspoons sesame seeds, toasted
You will need:
Put a large frying pan or a griddle pan on a high heat. Rub 1 teaspoon of groundnut oil, pinch of salt and pepper into the chicken breast, then griddle/fry for 8 minutes, or until golden and cooked through.
Put the spring onions, cabbage, peas, and chilli into a bowl. Dress with the juice of 1 lime and soya sauce. In another bowl mix the peanut butter with the juice of the remaining lime, honey and the ginger.
Remove the chicken to a board and slice, sprinkle the sesame seeds over before serving. Serve the chicken with the slaw and peanut sauce.