Sesame butterflied chicken

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Peanut sauce, Asian slaw & rice noodles

“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. ”

Nutrition per serving

Calories 489 24%
Fat 12.9g 18%
Saturates 3.3g 17%
Sugars 8.5g 9%
Salt 1.3g 22%
Protein 40g 80%
Carbs 52g 20%
Fibre 3.3g -

Of an adult's reference intake

recipe adapted from

Super Food Family Classics

By Jamie Oliver

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Ingredients

g / ml cups / oz

100 g fine rice noodles
2 x 120 g skinless free-range chicken breasts
groundnut oil
4 spring onions
½ a Chinese cabbage , (150g)
200 g sugar snap peas
½–1 fresh red chilli
2 limes
1 tablespoon low-salt soy sauce
1 tablespoon peanut butter
2 tablespoons natural yoghurt
2 cm piece of ginger
2 teaspoons sesame seeds

3½ oz fine rice noodles
2 x 4-oz boneless, skinless chicken breasts
peanut oil
4 scallions
½ a Napa cabbage (5 oz)
7 oz sugar snap peas
½–1 fresh red chile
2 limes
1 tablespoon reduced-sodium soy sauce
1 tablespoon peanut butter
2 tablespoons plain yogurt
¾-inch piece of fresh gingerroot
2 teaspoons raw sesame seeds

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The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS

recipe adapted from

Super Food Family Classics

By Jamie Oliver

Buy Now

Watch the Show

Tap For Ingredients

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.

Put a grill 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 each with 1 teaspoon of peanut oil and a small pinch of sea salt and black pepper, then grill for 8 minutes, or until golden and cooked through, turning halfway.
Trim the scallions and rattle them through the finest slicer on your food processor, followed by the Napa cabbage, sugar snap peas, and chile.
Dress with the juice of 1 lime and the soy sauce. In a small bowl, mix the peanut butter with the yogurt 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 grill 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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