Crispy-Skinned Chicken
with Asian Style Pesto Dressing, Stir-Fried Cabbage & Noodles
- Wheat
- Cereals containing gluten
- Soya
- Peanut
- Egg
- Nuts
- Pistachio nuts
- Pecan Nuts
- Almonds
- Cashew nuts
- Macadamia Nuts
- Sesame
- Hazelnuts
- Walnuts
- Brazil nuts
- May contain traces of allergens
Pesto is one of those wonderful things that lends itself to infinite variation. The traditional way is great but there's no reason you can't mix things up occasionally. Mimi has come up with a fabulous Asian-inspired version that swaps basil and pine nuts for coriander and peanuts. It goes beautifully with crispy-skinned chicken atop stir-fried cabbage and noodles.
Ingredients
½ unit(s)
Sweetheart Cabbage
2 unit(s)
Skin-On British Chicken Breasts
25 milliliter(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
1 unit(s)
Garlic Clove
40 grams
Salted Peanuts
(Contains: Peanut May contain traces of: Nuts, Pistachio nuts, Pecan Nuts, Almonds, Cashew nuts, Macadamia Nuts, Sesame, Hazelnuts, Walnuts, Brazil nuts)
125 grams
Egg Noodle Nest
(Contains: Wheat, Cereals containing gluten, Egg)
1 unit(s)
Lime
1 unit(s)
Ginger
25 grams
Ketjap Manis
(Contains: Soya)
1 bunch(es)
Coriander
Nutrition Values
Cooking Steps
Preheat your oven to 200°C and put a large saucepan of water on to boil for the noodles. Heat a frying pan on medium-high heat. Zest the lime. Put the chicken in a mixing bowl with a pinch of salt and pepper and the lime zest. Add a drizzle of oil and massage in the seasoning. IMPORTANT: Remember to wash your hands after handling raw meat!
Lay the chicken in the frying pan, skin-side down (no oil), and cook until the skin is crispy, 5 mins. Turn and cook the flesh-side for 1 minute. Meanwhile, add the noodles to your pan of boiling water. Cook until tender, 4-5 mins. Drain in a sieve then refill the pan with cold water and submerge the noodles. Set aside.
Once the chicken is crispy transfer it, skin-side up, to a baking tray. Roast on the top shelf of your oven, 15-20 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle. When cooked, cover with foil and leave to one side to rest. Don't wash your frying pan!
Meanwhile, peel and grate the ginger and garlic (or use a garlic press). Halve the cabbage lengthways, remove the root and thinly slice widthways. (Check the ingredient list for the exact amount!) Finely chop the coriander (stalks and all). Make a small hole in the peanut bag and smash them into small pieces with a rolling pin. Squeeze the lime juice into a bowl and mix in the coriander, peanuts, soy sauce and ketjap manis.
Heat a drizzle of oil in your now empty frying pan on medium heat. Add the ginger and garlic, stir and cook for 1 minute. Add the cabbage. Season with a pinch of salt and pepper. Stir together and cook until softened, 5 mins. Drain the noodles in the sieve and add them to the pan. Stir together and cook until piping hot, 3-4 mins. Remove from the heat and add three-quarters of the dressing. Toss to coat.
Cut the chicken into thin slices. Serve the cabbage and noodles in bowls with the chicken arranged on top. Finish with a drizzle of the remaining Asian pesto dressing. Enjoy!
