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Spice-crusted chicken with crunchy slaw

Spice-crusted chicken with Asian slaw

Spice-crusted chicken with crunchy slaw

Name: Spice-crusted chicken with crunchy slaw
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 4
Cuisine: Asian
Ingredients: 4 skinless, boneless chicken breasts; 2 tbsp sesame oil; 1 tsp each chilli flakes cumin seeds and Sichuan peppercorns; 3 tbsp soft brown sugar; 3 tbsp soy sauce; juice 1 lemon plus lemon halves to serve; ½ small white cabbage finely shredded; 1 red onion sliced; 1 red chilli deseeded and chopped; small handful coriander sprigs, to serve

Jennifer Joyce

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Serves 4

Easy

Prep: 15 mins

Cook: 8 mins

A star rating of 4.3 out of 5.4 ratingsRate

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Griddle lean chicken breasts marinated in Chinese spices and serve with shredded cabbage and onion

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Ingredients

Nutrition

Units:

MetricUS

4 skinless, boneless chicken breasts
2 tbsp sesame oil
1 tsp each chilli flakes

cumin seeds and Sichuan peppercorns
3 tbsp soft brown sugar
3 tbsp soy sauce
juice 1 lemon

plus lemon halves to serve
½ small white cabbage

finely shredded
1 red onion

sliced
1 red chilli

deseeded and chopped
small handful coriander

sprigs, to serve

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Nutrition: per serving

kcal280

low
fat7g

low
saturates1g
carbs22g
sugars22g
fibre3g
protein33g
salt2.3g

Method

step 1

Slice most of the way through each chicken breast lengthways, and open out like a book. Cover with cling film and gently beat with a rolling pin until flattened. Rub 2 tsp sesame oil all over the chicken.
step 2

Roughly crush the chilli flakes, cumin seeds and peppercorns using a pestle and mortar. Add some salt and sprinkle over both sides of the chicken. Chill until you are ready to cook.
step 3

In small bowl, mix the remaining sesame oil, sugar, soy sauce and lemon juice. Add the cabbage, onion and chilli to a large bowl, pour over half the dressing and mix well. Save remaining dressing to use as a dipping sauce for the chicken.
step 4

Heat grill to high. Place the chicken on a baking tray lined with foil, grill for 3-4 mins on each side until cooked through. Serve with the slaw, lemon halves, a scattering of coriander and dipping sauce.

Recipe from Good Food magazine, July 2012

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A star rating of 4.3 out of 5.4 ratings

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