Looking for a light and healthy lunch that is easy to make and a little different? Then give this Sesame Butterflied Chicken recipe a try. It is light and fresh with a little bite to it making it a great choice for the healthy eater looking for something different to try.
Sesame Butterflied Chicken Recipe
- 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 ginger root
- 2 teaspoons raw sesame seeds
- 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.