Spice-crusted chicken with Asian slaw


Serves 4 Prep 15 mins Cook 8 mins £1.34 a por­tion 230 kcals, 7g fat, 1g sat. fat, 22g sugar 4 skin­less chicken breasts 2 tbsp sesame oil 1 tsp each chilli flakes, Sichuan

pep­per­corns and cumin seeds 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

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

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

In a small bowl, mix the re­main­ing oil, sugar, soy sauce and lemon juice. Add the cab­bage, onion and chilli to a bowl, pour over half the dress­ing and mix well. Save the rest of the dress­ing to use as a dip­ping sauce.

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

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