4 skinless, boneless chicken breasts
2 tbsp sesame oil
1 tsp each chili flakes, cumin seeds and Sichuan peppercorns
3 tbsp soft brown sugar
3 tbsp gluten free soy sauce
juice 1 lemon, plus lemon halves to serve
½ small Chinese cabbage, finely shredded
2 carrots, grated
1 red and 1 yellow pepper, sliced
1 red chili, deseeded and chopped
small handful coriander sprigs, to serve
Slice most of the way through each chicken breast lengthways, and open out like a book.
Cover with cling film and gently beat with a rolling pin until flattened. Rub 2 tsp sesame oil all over the chicken.
Roughly crush the chili flakes, cumin seeds and peppercorns using a pestle and mortar. Add some salt and sprinkle over both sides of the chicken. Chill until you are ready to cook.
In small bowl, mix the remaining sesame oil, sugar, gluten free soy sauce and lemon juice.
Add the Chinese cabbage, carrot, peppers and chili to a large bowl, pour over half the dressing and mix well. Save remaining dressing to use as a dipping sauce for the chicken.
Heat grill to high. Place the chicken on a baking tray lined with foil, grill for 3-4 mins on each side until cooked through.
Serve with the slaw, lemon halves, a scattering of coriander and dipping sauce.
Recipe adapted from: Good Food