Butterflying chicken in this dish helps to keep the chicken moist while infusing it with the hoisin marinade. Topping it off with a tangy and sweet carrot, kale and kohlrabi slaw.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Hoisin-Soy Sauce Blend(ContainsSesame/Sésame, Soy/Soja, Wheat/Blé, Sulphites/Sulfite)
Sweet Chili Sauce
Salt and Pepper*
Before starting, wash and dry all produce. Peel, then coarsely grate carrot and kohlrabi. Peel, then finely grate 1 tbsp ginger (dbl for 4 ppl). Zest, then juice half the lime. Cut remaining lime into wedges.
Whisk together the hoisin-soy sauce blend, lime zest, and ginger in a small bowl.
Pat chicken dry with paper towels. Carefully slice into centre of each chicken breast – lengthwise and parallel to the cutting board – leaving 1/2-inch intact on the other end. Open up chicken like a book. Season both sides with salt and pepper.
Whisk together sweet chili sauce, sesame oil, 1 tbsp lime juice and 1 tbsp oil (dbl both for 4 ppl) in a large bowl. Season with salt and pepper. Add carrot, kohlrabi and kale. Toss to coat. Set aside.
Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil, then chicken. Cook, until golden-brown and cooked through, 4-5 min per side.** (Cook chicken in two batches for 4 ppl, using 1 tbsp oil for each batch!) Add marinade to the pan. Cook, flipping chicken, until coated, 1 min.
Slice chicken. Divide Asian slaw salad between plates and top with chicken. Drizzle over any remaining marinade from the pan. Squeeze over a lime wedge, if desired.