Spice-crusted chicken with crunchy slaw

• skinless, boneless chicken breasts↗4 4
• sesame oil↗2 tbsp 2 tbsp
• each chilli flakes1 tsp 1 tsp

  cumin seeds and Sichuan peppercorns

• soft brown sugar↗3 tbsp 3 tbsp
• soy sauce↗3 tbsp 3 tbsp
• juice 1 lemon

  plus lemon halves to serve

• ½ small white cabbage

  finely shredded

• red onion↗1 1

  sliced

• red chilli↗1 1

  deseeded and chopped

• small handful coriander

  sprigs, to serve

Step-by-step instructions

1. 1

   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.

2. 2

   Roughly crush the chilli 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.

3. 3

   In small bowl, mix the remaining sesame oil, sugar, soy sauce and lemon juice. Add the cabbage, onion and chilli to a large bowl, pour over half the dressing and mix well. Save remaining dressing to use as a dipping sauce for the chicken.

4. 4

   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.