4 skinless chicken breasts
1 Tblsp sesame oil
Chicken spice
Slaw
2 – 3 carrots, grated
2 sticks celery, thinly sliced
2 – 3 zucchini, grated
1 small cabbage, shredded
Bunch of spinach, shredded
2 generous handfuls of bean sprouts
Dressing1 Tblsp good quality mint sauce
1 Tblsp chopped coriander
2 Tblsp pickled ginger, finely sliced
1 Tblsp white wine vinegar
4 Tblsp sesame seeds
4 Pita pockets
Method
Prepare and combine all the slaw ingredients.
Add the dressing ingredients, and toss well.
Place cling wrap over the chicken breasts and bash with a steak hammer (or rolling pin).
The breasts need to be a consistent thickness so that they cook evenly.
Remove the cling wrap, and brush the chicken all over with sesame oil.
Sprinkle with chicken spice.
Spray a griddle pan, and the chicken pieces, with non-stick cooking spray.
Heat the griddle pan over a high heat, then reduce to medium heat.
Put the chicken in the griddle pan and cook for about 8 minutes per side,
or until it is done to your liking.
Warm or toast the pita pockets, and cut into quarters.
Serve the chicken with the slaw, and the pitas on the side.
I surprised myself with this coleslaw – it was even better than I expected!
Sesame oil has quite a strong flavour and smell. Use a different vegetable oil if you prefer.
The spinach was straight out of my garden, so really fresh. I didn’t bother to destalk it; just shredded down to where the stalk-proper started.
