- 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
An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…
- juice 1 lemon, plus lemon halves to serve
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- ½ small white cabbage, finely shredded
- 1 red onion, sliced
- 1 red chilli, deseeded and chopped
- small handful coriander sprigs, to serve
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.
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.
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.
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.