Super Food Family Classics
By Jamie Oliver
Sesame butterflied chicken
Peanut sauce, Asian slaw & rice noodles
18 mins
Not Too Tricky
serves 2
About the recipe
Adding a lovely bit of crunch to this simple dish, slaw ingredients Chinese cabbage and sugar snap peas are a source of vitamin C, which we need to make cell-protecting vitamin E.
Recipe From
Ingredients
100g fine rice noodles
2 x 120g skinless free-range chicken breasts
groundnut oil
4 spring onions
½ a Chinese cabbage (150g)
200g sugar snap peas
½–1 fresh red chilli
2 limes
1 tablespoon low-salt soy sauce
1 tablespoon peanut butter
2 tablespoons natural yoghurt
2cm piece of ginger
2 teaspoons sesame seeds
Method
- Put a griddle pan on a high heat.
- In a bowl, cover the noodles with boiling kettle water to rehydrate them.
- Use a sharp knife to slice into the chicken breasts, then open each one out flat like a book. Rub with 1 teaspoon of groundnut oil and a small pinch of sea salt and black pepper, then griddle for 8 minutes, or until golden and cooked through, turning halfway.
- Trim the spring onions and rattle them through the finest slicer on your food processor, followed by the Chinese cabbage, sugar snap peas and chilli.
- Dress with the juice of 1 lime and the soy sauce. In a small bowl, mix the peanut butter with the yoghurt and the juice of the remaining lime, peel and finely grate in the ginger, mix again, taste, and season to perfection.
- Remove the chicken to a board and slice, lightly toasting the sesame seeds in the residual heat of the griddle pan and sprinkling them over the chicken before serving.
- Drain the noodles, divide between your plates with the chicken, slaw and peanut sauce, mix it all up and tuck on in.
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