- Healthy recipes
- Healthy snacks
- Healthy lunches
- Healthy chicken recipes
- Healthy fish recipes
- Healthy vegetarian recipes
- Main Ingredient
- Chicken
- Pasta
- Vegetables
- Fish
- Beef
- Eggs
- View more…
- Special Diets
- Vegan
- Vegetarian ideas
- Gluten-free
- Dairy-free
- Budget recipes
- One-pan recipes
- Meals for one
- Breakfast
- Desserts
- Quick fixes
- View more…
- Baking recipes
- Cakes
- Biscuit recipes
- Gluten-free bakes
- View more…
- Family recipes
- Money saving recipes
- Cooking with kids
- School night suppers
- Batch cooking
- View more…
- Special occasions
- Dinner party recipes
- Sunday roast recipes
- Dinner recipes for two
- View more…
- 5 Ingredients Mediterranean
- ONE
- Jamie’s Keep Cooking Family Favourites
- 7 Ways
- Veg
- View more…
- Nutrition
- What foods are good for gut health?
- Healthy eating tips
- Special diets guidance
- All about sugar
- Learn about portion size
- View more
- Features
- Cheap eats
- Healthy meals
- Air-fryer recipes
- Family cooking
- Quick fixes
- View more
- How to’s
- How to cook with frozen veg
- How to make the most of your oven
- How to make meals veggie or vegan
- View more
- More Jamie Oliver
- YesChef x Jamie Oliver
- Cookbook Club
- Jamie Oliver Group website
- Jamie Oliver Cookery School
- Ministry of Food
- Vegepedia
Sesame butterflied chicken
Peanut sauce, Asian slaw & rice noodles
Peanut sauce, Asian slaw & rice noodles
“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. ”
Serves 2
Cooks In18 minutes
DifficultyNot too tricky
Super Food Family ClassicsChicken breastChickenQuick fixes
Nutrition per serving
-
Calories 489 24%
-
Fat 12.9g 18%
-
Saturates 3.3g 17%
-
Sugars 8.5g 9%
-
Salt 1.3g 22%
-
Protein 40g 80%
-
Carbs 52g 20%
-
Fibre 3.3g -
Of an adult's reference intake
Tap For Method
Ingredients
- 100 g fine rice noodles
- 2 x 120 g skinless free-range chicken breasts
- groundnut oil
- 4 spring onions
- ½ a Chinese cabbage , (150g)
- 200 g sugar snap peas
- ½–1 fresh red chilli
- 2 limes
- 1 tablespoon low-salt soy sauce
- 1 tablespoon peanut butter
- 2 tablespoons natural yoghurt
- 2 cm piece of ginger
- 2 teaspoons sesame seeds
- 3½ oz fine rice noodles
- 2 x 4-oz boneless, skinless chicken breasts
- peanut oil
- 4 scallions
- ½ a Napa cabbage (5 oz)
- 7 oz sugar snap peas
- ½–1 fresh red chile
- 2 limes
- 1 tablespoon reduced-sodium soy sauce
- 1 tablespoon peanut butter
- 2 tablespoons plain yogurt
- ¾-inch piece of fresh gingerroot
- 2 teaspoons raw sesame seeds
Tap For Method
The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS
Tap For Ingredients
Method
- Put a griddle pan on a high heat.
- In a bowl, cover the noodles with boiling kettle water to rehydrate them.
- 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.
- 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.
- 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.
- 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.
- Drain the noodles, divide between your plates with the chicken, slaw and peanut sauce, mix it all up and tuck on in.
- Put a grill pan on a high heat.
- In a bowl, cover the noodles with boiling kettle water to rehydrate them.
- Use a sharp knife to slice into the chicken breasts, then open each one out flat like a book. Rub each with 1 teaspoon of peanut oil and a small pinch of sea salt and black pepper, then grill for 8 minutes, or until golden and cooked through, turning halfway.
- Trim the scallions and rattle them through the finest slicer on your food processor, followed by the Napa cabbage, sugar snap peas, and chile.
- Dress with the juice of 1 lime and the soy sauce. In a small bowl, mix the peanut butter with the yogurt and the juice of the remaining lime, peel and finely grate in the ginger, mix again, taste, and season to perfection.
- Remove the chicken to a board and slice, lightly toasting the sesame seeds in the residual heat of the grill pan and sprinkling them over the chicken before serving.
- Drain the noodles, divide between your plates with the chicken, slaw, and peanut sauce, mix it all up and tuck on in.
Related features
Ultimate simple smoothie recipes
Healthy meal prep ideas
Easy, healthy lunch ideas
Related video
Veggie noodle stir-fry: Danny Mccubbin
© 2024 Jamie Oliver Enterprises Limited
- Terms of Use
- Privacy Policy
- Cookies
- Jamie Oliver Group
- Contact
- Sitemap
© 2024 Jamie Oliver Enterprises Limited
