Butterflied Chicken with Asian Stir Fry and Peanut Sauce
Quick, easy and delicious, this recipe takes the regular stir fry and pimps it up with a peanut butter, yoghurt and lime sauce - you have to give it a go...
As with all stir-fries, you can mix up the veg and protein to suit your tastes and what's in season, but I do think you can't go wrong with some kind of shredded cabbage because it soaks up sauce so well. I love making this midweek when I'm short on time and low on energy - it's fuss-free and tastes amazing so get your wok out and get cooking!
Butterflied Chicken with Asian Stir Fry and Peanut Sauce
Serves 2
2 skinless free-range chicken breasts
oil
bunch spring onions, sliced
1-2 fresh red chilli, finely chopped (to taste)
2cm piece ginger, peeled and finely chopped
small pointed cabbage, sliced
300g sugar snap peas, roughly chopped
150g straight-to-wok noodles
2 limes
1 tbsp low-salt soy sauce
1 tbsp balsamic vinegar
1 tbsp honey
1 tbsp peanut butter
2 tbsp natural yoghurt
2 tsp sesame seeds
sea salt and freshly ground black pepper
Heat a frying pan and a wok over high heats.
Use a sharp knife to slice into the chicken breasts, then open each one out flat like a book. Rub with 1 teaspoon of oil and a small pinch of sea salt and black pepper, then cook in the frying pan for 4 minutes on each side, or until golden and cooked through.
Meanwhile, heat a little oil in the wok and then stir fry the spring onions, chilli and ginger. Add the cabbage and sugar snap peas, stir in the soy sauce, vinegar and honey and cook until the veg has softened. Add the noodles to the wok, squeeze over the juice of the lime and continue to cook for a few minutes until the noodles are incorporated.
In a small bowl, mix together the peanut butter, yoghurt and the juice of the other lime. Once the chicken is cooked, wrap in tin foil to rest and lightly toast the sesame seeds in the pan you cooked the chicken in. Add to the noodle mix and combine.
To serve, divide the noodles and veg between plates, slice the chicken and place on top then dot with the peanut yoghurt sauce.
As with all stir-fries, you can mix up the veg and protein to suit your tastes and what's in season, but I do think you can't go wrong with some kind of shredded cabbage because it soaks up sauce so well. I love making this midweek when I'm short on time and low on energy - it's fuss-free and tastes amazing so get your wok out and get cooking!
Butterflied Chicken with Asian Stir Fry and Peanut Sauce
Serves 2
2 skinless free-range chicken breasts
oil
bunch spring onions, sliced
1-2 fresh red chilli, finely chopped (to taste)
2cm piece ginger, peeled and finely chopped
small pointed cabbage, sliced
300g sugar snap peas, roughly chopped
150g straight-to-wok noodles
2 limes
1 tbsp low-salt soy sauce
1 tbsp balsamic vinegar
1 tbsp honey
1 tbsp peanut butter
2 tbsp natural yoghurt
2 tsp sesame seeds
sea salt and freshly ground black pepper
Heat a frying pan and a wok over high heats.
Use a sharp knife to slice into the chicken breasts, then open each one out flat like a book. Rub with 1 teaspoon of oil and a small pinch of sea salt and black pepper, then cook in the frying pan for 4 minutes on each side, or until golden and cooked through.
Meanwhile, heat a little oil in the wok and then stir fry the spring onions, chilli and ginger. Add the cabbage and sugar snap peas, stir in the soy sauce, vinegar and honey and cook until the veg has softened. Add the noodles to the wok, squeeze over the juice of the lime and continue to cook for a few minutes until the noodles are incorporated.
In a small bowl, mix together the peanut butter, yoghurt and the juice of the other lime. Once the chicken is cooked, wrap in tin foil to rest and lightly toast the sesame seeds in the pan you cooked the chicken in. Add to the noodle mix and combine.
To serve, divide the noodles and veg between plates, slice the chicken and place on top then dot with the peanut yoghurt sauce.
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