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Spice-crusted chicken with Asian slaw

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

  • Prep: 15 mins
    Cook: 8 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 280
  • Carbohydrates 22
  • Saturated Fat 1
  • Sugar 22
  • Protein 33
  • Fat 7
  • Fibre 3
  • Salt 2.3

Nutrition per serving

  • Calories 280
  • Carbohydrates 22
  • Saturated Fat 1
  • Sugar 22
  • Protein 33
  • Fat 7
  • Fibre 3
  • Salt 2.3

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

Method

  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.

  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.

  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.

  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.

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