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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

Sesame butterflied chicken with peanut sauce and Asian slaw

Serves: 2/ Cuisine: Chinese

20 minutes

Ingredients:

  • 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:

  • Groundnut oil
  • Salt
  • Pepper
  • Food processor

Method:

  1. 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.
  2. 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.
  3. Remove the chicken to a board and slice, sprinkle the sesame seeds over before serving. Serve the chicken with the slaw and peanut sauce.
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