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

Nutrition per serving

  • kcal 280
  • fat 7g
  • saturates 1g
  • carbs 22g
  • sugars 22g
  • fibre 3g
  • protein 33g
  • salt 2.3g


  • 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


  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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