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.