For my lunch today, I recreated Jaime Oliver’s Sesame Butterflied Chicken. This was a recipe I’ve been meaning to try for a while and it was worth the wait. The dish tasted absolutely fresh and healthy with the protein from the chicken, healthy fats from the yogurt and peanut butter, veggies from the slaw, fiber from the noodles…altogether it was a winning dish.
If you are a health conscious person or if you’d like to have a fresh and clean meal, this one is definitely for you.
Cook Time: 20-25 mins
- Fine Rice Noodles: 100g
- Skinless Chicken Breasts: 2
- Groundnut Oil
- Spring Onions: 4 nos
- Chinese Cabbage/ Lettuce: 1/2 or 150g
- Sugar Snap Peas: 200g
- Fresh Chilli: 1-2 nos
- Limes: 2 nos
- Low Salt Soy Sauce: 1 tbsp
- Peanut Butter: 1 tbsp
- Natural Yogurt: 2 tbsp
- Ginger: 2cm piece
- Sesame Seeds: 2 tsps
- Salt and Pepper: to taste
- Put a griddle pan on high heat.
- In a bowl, cover the noodles with boiling water to rehydrate them.
- Use a sharp knife to slice into the chicken breasts, then open each one out flat like an opened book. Rub 1 teaspoon of groundnut oil and a small pinch of salt and black pepper on the chicken. Place it on the griddle pan and griddle it for 8 mins or until golden and cooked through, turning halfway.
- Slice the spring onions thin and roughly cut the Chinese cabbage, sugar snap peas and chilli (you can also use a food processor). Dress this with the juice of 1 lime and 1 tbsp soy sauce.
- In a small bowl, mix peanut butter with the yogurt, juice of 1 lime, peel and grate in the ginger, mix again, and as per your taste, season it to perfection.
- Remove the chicken from the griddle pan to a board and slice. Lightly toast the sesame seeds in the residual heat of the griddle pan and sprinkle 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.
Recipe from Jaime Oliver