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Sesame ginger chicken with cucumber salad
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4 essential Waitrose skinless British chicken breast fillets
2cm fresh root ginger
1 tbsp groundnut oil
1 tsp sesame oil
1 tbsp sesame seeds
1 large essential Waitrose cucumber
1 tsp caster sugar
1 tbsp white wine vinegar
¼ tsp chilli flakes
1 shallot, finely diced
2 tbsp coriander leaves, roughly chopped
35g natural roasted peanuts, roughly chopped
1. Slice the chicken breast fillets into 3 pieces each. Grate the ginger and mix with the groundnut oil, sesame oil and sesame seeds, add to the chicken and marinate for 15 minutes.
2. Meanwhile, thinly slice the cucumber. Dissolve the caster sugar in the wine vinegar, then mix with the chilli flakes, shallot and coriander leaves. Toss with the cucumber and sprinkle over the peanuts.
3. Cook the chicken on a hot griddle for 5-6 minutes each side. Serve with the salad.
Typical values per serving:
This recipe was first published in June 2011.