Jamie drizzling honey on top of a fig tart

Share your review and contribute to our community!

Save and access your favourite recipes and products.

Enter the email address associated with your account, and we’ll email you a link to reset your password.

Password Strength

Must contain at least

*Enter your email to receive news and exclusive offers from Jamie Oliver Limited about Jamie's businesses, including books, TV shows, restaurants, products, commercial partners and campaigning activities. By signing up, you agree to our Terms of Use . Learn how we collect, use and share your data in our Privacy Policy .

Cart item

Just Added

View bag
Sesame butterflied chicken recipe
Save recipe

Sesame butterflied chicken

Peanut sauce, Asian slaw & rice noodles

Sesame butterflied chicken recipe
Save recipe

18 mins
Not Too Tricky

serves 2

About the recipe

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

g

Fat

g

Saturates

g

Sugars

g

Salt

g

Protein

g

Carbs

g

Fibre

of an adult’s reference intake


Recipe From

Super Food Family Classics

Super Food Family Classics

By Jamie Oliver

Ingredients

100g fine rice noodles

2 x 120g skinless free-range chicken breasts

groundnut oil

4 spring onions

½ a Chinese cabbage (150g)

200g sugar snap peas

½–1 fresh red chilli

2 limes

1 tablespoon low-salt soy sauce

1 tablespoon peanut butter

2 tablespoons natural yoghurt

2cm piece of ginger

2 teaspoons sesame seeds

Method

  1. Put a griddle pan on a high heat.
  2. In a bowl, cover the noodles with boiling kettle water to rehydrate them.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Drain the noodles, divide between your plates with the chicken, slaw and peanut sauce, mix it all up and tuck on in.

Tags

Recipes you may like

related features