Jamie Oliver’s Sesame Butterflied Chicken

Serves: 2

This is a magic dish and sans the chicken, it would make an amazing, healthy salad.

The magic is the sauce: yoghurt, peanut butter, ginger and lime juice. Plus more lime and soy for the slaw.

We were really surprised at just how tasty this dish was and I commend it to your run sheet for next week’s dinners.

Ingredients

100gm fine rice noodles
2 skinless chicken breasts
Vegetable oil
4 spring onions, finely sliced
1/2 Chinese cabbage, finely shredded
200gm sugar snap peas, finely sliced
1 red chilli, finely sliced
2 limes
1 tbsp light soy sauce
1 tbsp peanut butter
2 tbsp yoghurt
2 cm piece of ginger, finely grated
2 tsp sesame seeds, lightly toasted

Method

  1. In a bowl, cover the noodles with boiling water until they are rehydrated. Drain and set aside, ensuring they do not stick.
  2. Slice into the chicken breasts and open them out like a book. Rub with 1 tsp of vegetable oil and a pinch of salt and pepper. Heat a pan over a medium-heat and cook the chicken. Set aside to cool slightly.
  3. Combine the spring onions, Chinese cabbage, sugar snap peas and chilli in a bowl. Dress with the juice of 1 lime and the soy sauce.
  4. In a separate bowl, mix the peanut butter with the yoghurt, grated ginger and the juice of the remaining lime. Season.
  5. Slice the chicken and sprinkle with the sesame seeds.
  6. Divide the noodles between bowls, add the slaw, the sliced chicken and the peanut sauce.

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