Spice-Crusted Chicken with Asian Slaw

Ingredients

• 4 skinless boneless chicken breasts
• 2 tbsp sesame oil
• 1 tsp each chilli flakes, cumin seeds and Sichuan peppercorns
• 1 tbsp soft brown sugar
• 1 tbsp soy sauce
• ½ small white cabbage, finely shredded
• 1 red onion, sliced
• 1 red chilli, deseeded and chopped
• 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 teaspoons of the sesame oil all over the chicken.

Instructions

1. 1Whisk the remaining sesame oil, brown sugar, soy sauce, and lemon juice together in a small bowl. Combine the shredded cabbage, sliced red onion, and chopped chili in a separate large bowl. Pour half of the liquid mixture over the vegetables and toss thoroughly to coat.
2. 2Set the leftover soy and sesame dressing aside to serve later as a dipping sauce for the cooked meat.
3. 3Preheat the grill to high heat. Arrange the prepared chicken breasts on a baking sheet lined with aluminum foil. Grill the meat for 3 to 4 minutes per side until fully cooked. Plate the hot chicken alongside the dressed cabbage salad, fresh lemon halves, scattered coriander, and the reserved dipping sauce.

Nutrition

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