Sesame chicken
I am a coleslaw addict. There, I've said it out loud! It doesn't matter to me if it is a low quality cheap supermarket tub, one of the finest ranges thick with dressing, or a homemade dish of shredded cabbage of any colour dressed lightly or heavily.
The pile of 'salad' in the picture of this Jamie Oliver recipe caught my eye. The overall dish also fitted in with an attempt to eat healthily for at least one meal during a cold weekend in Winter.
Here is my attempt to cook Sesame butterflied chicken.
There are not many ingredients, but it is important to get fresh crunchy veg as you will be mainly eating them raw.
Jamie recommends using a food processor, and I would agree that it would be a lot easier and faster to prepare the 'slaw, but sometimes it is nice turning the raw ingredients into the finished dish by hand.
Butterflying the chicken breast gives a thinner piece of meat allowing it to cook quicker, and retain its moisture. Always check the meat is cooked through, and rest it for a couple of minutes before serving. With a heavy griddle pan you can get the stripes!
The yoghurt peanut sauce needed a lot more peanut butter than the recipe suggests, and I would start with half a lime's worth of juice. If you need a hint on how to juice your lime have a read of this.
The noodles felt a bit unnecessary on the dish, like they were there as a filler. At the very least they needed dressing in a little toasted sesame oil.
Any left over noodles mixed in to extra salad makes a great leftover lunch the next day.
