Gnarly Healthy Chicken Satay with Sriracha Slaw

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Remove any excess fat off the chicken breast. Bash the breasts so that they are the same thickness throughout.

Step 2

Mix the marinade together and add the chicken. Place the chicken in the fridge for an hour or overnight if you can.

Step 3

Pre-heat the oven to 180c fan.

Step 4

Heat a frying pan and brush with a little olive oil, pan fry the chicken breasts on a medium heat either side for 2 - 3 minutes, basting with the leftover marinade until charred, but not burnt.

Step 5

Place into a baking dish or tray, tip over any excess marinade and leave to finish cooking in the oven for 5-8 minutes. Let rest for 5 minutes.

Step 6

Using a speed peeler, peel the cabbage into thin strips, season with salt and leave for a few minutes, rinse and dry well.

Step 7

Mix the slaw into the sriracha, kefir and honey. Sprinkle in the toasted sesame seeds.

Step 8

Serve the slaw with a satay chicken breast, some spring onion and some sliced red chilli.