Chicken Salad with Edamame & Chilli Noodles
Oven roasted chicken breasts flavoured with Teriyaki sauce and Crushed Chillies and served on a bed of noodles wih cashew nuts and edamame beans.
Ingredients
Instructions
Pre-heat the oven to 200°C, 400°F, Gas Mark 6.
With a sharp knife score 4-6 lines across the skin of each chicken breast around 1 cm apart. Brush the chicken breasts with 1 tbs of the oil then place in a frying pan skin side down. Turn the heat to medium-low and allow the breasts to gently fry for around 5 minutes until the skin has turned golden brown and begins to crisp. Increase the heat to high, turn the breast over and fry the bottom of the breast for 30 seconds.
Transfer the breasts to a baking tray, brush each with 1 tbs of the Teriyaki sauce and sprinkle with a pinch of the Chilli powder. Cook in the oven for 20 - 25 minutes, or until cooked through. Remove from the oven and allow to rest for 5 minutes.
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