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Nutrition: per serving

  • kcal280
    low
  • fat7g
    low
  • saturates1g
  • carbs22g
  • sugars22g
  • fibre3g
  • protein33g
  • salt2.3g
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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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Comments, questions and tips (4)

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Overall rating

A star rating of 4.3 out of 5.4 ratings

Laura0000

A star rating of 5 out of 5.

Very simple and very tasty, will definitely be making again! I also added some mangetout into the slaw which was very nice.

genputtay

A star rating of 5 out of 5.

I just made the Asian slaw from this recipe and I found it to be delicious! It is very fresh and zingy, although I did reduce the sugar by half but purely as a matter of taste. I served this with 'Sticky Hoisin Sausages' (also on this site) and some pitta bread, which was a fairly effortless yet…

mikesamra

This was gooood! I made the slaw for 4 people and chicken for 2..

Loved the slaw - i will be making for BBQ

flynn123

Gorgeous with a capital 'G' . So easy for a mid week meal and not being a confident cooker of chicken after suffering from e coli in the past, just follow the recipe instructions and the chicken will be cooked perfectly!

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