Spice-crusted chicken with Asian slaw

Spice-crusted chicken with Asian slaw

  • 1
  • 2
  • 3
  • 4
  • 5
(4 ratings)

Prep: 15 mins Cook: 8 mins


Serves 4
Griddle lean chicken breasts marinated in Chinese spices and serve with shredded cabbage and onion

Nutrition and extra info

Nutrition: per serving

  • kcal280
  • fat7g
  • saturates1g
  • carbs22g
  • sugars22g
  • fibre3g
  • protein33g
  • salt2.3g
Save to My Good Food
Please sign in or register to save recipes.


  • 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
    Soy sauce

    Soy sauce

    soy sor-s

    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


  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
7th Apr, 2020
Very simple and very tasty, will definitely be making again! I also added some mangetout into the slaw which was very nice.
19th Feb, 2016
I just made the Asian slaw from this recipe and I found it to be delicious! It is very fresh and zingy, although I did reduce the sugar by half but purely as a matter of taste. I served this with 'Sticky Hoisin Sausages' (also on this site) and some pitta bread, which was a fairly effortless yet incredibly rewarding midweek meal. Now I just have to wait for the weather to warm up so that I can put this recipe to good use over BBQ season!
4th Feb, 2014
This was gooood! I made the slaw for 4 people and chicken for 2.. Loved the slaw - i will be making for BBQ
16th Jul, 2012
Gorgeous with a capital 'G' . So easy for a mid week meal and not being a confident cooker of chicken after suffering from e coli in the past, just follow the recipe instructions and the chicken will be cooked perfectly!
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?