Sesame butterflied chicken

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.

Serve 2

Cook in 18 minutes

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

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.