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Sesame butterflied chicken
Sesame butterflied chicken
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Total Time:
18 minutes
Enhance this dish with crunchy Chinese cabbage and sugar snap peas, rich in vitamin C for cell protection and vitamin E production.
Ingredients:
  • 100 g fine rice noodles
  • 2 x 120 g skinless free-range chicken breasts
  • groundnut oil
  • 4 spring onions
  • ½ a Chinese cabbage (150g)
  • 200 g sugar snap peas
  • ½–1 fresh red chilli
  • 2 limes
  • 1 tablespoon low-salt soy sauce
  • 1 tablespoon peanut butter
  • 2 tablespoons natural yoghurt
  • 2 cm piece of ginger
  • 2 teaspoons sesame seeds
Instructions:
  • Preheat a griddle pan over high heat. Place the noodles in a bowl and cover with boiling water to rehydrate. Use a sharp knife to butterfly the chicken breasts. Rub with 1 teaspoon of groundnut oil, a pinch of salt, and pepper. Grill for 8 minutes until golden, flipping halfway through. Thinly slice spring onions, Chinese cabbage, sugar snap peas, and chili in a food processor. Toss with lime juice and soy sauce. In a small bowl, combine peanut butter, yogurt, lime juice, grated ginger, and season well. Slice the chicken and top with toasted sesame seeds. Serve the chicken with noodles, slaw, and peanut sauce. Enjoy mixing everything together before digging in.

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