Spicy Oat Chicken with Asian Noodle Salad & Spicy Honey Soy Dressing
Mid-week meal planning has never been so fun with this delicious asian chicken and salad!
Serves 2|Takes 45 mins
500g chicken breasts
For the Batter:
3 tablespoons olive oil
50g oat flour*
½ teaspoon salt
For the Coating:
200g Flahavans Oats
1 teaspoon cumin
1 teaspoon chilli powder
1 teaspoon paprika
½ teaspoon pepper
½ teaspoon salt
For the Asian Noodle Salad:
¼ red cabbage, thinly sliced
1 red pepper, thinly sliced
1 yellow pepper, thinly sliced
100g sugar snap peas, sliced diagonally
4 scallions, thinly sliced diagonally
Salt and pepper
250g fine egg noodles, cooked and cooled
1/3 of the Spicy Honey Soy Dressing
For the Honey & Soy Dressing:
3 cloves garlic, finely chopped
3cm piece of fresh ginger cut in slices
90ml of Boyne Valley Honey
60ml of soy sauce
Zest and juice of 1 lime
2 tablespoons of Hoisin sauce
1 tablespoon of toasted sesame oil
1 red chilli, finely chopped
1 tablespoon of cornflour
*You can make your own oat flour by whizzing Flahavan’s Progress oats in a high speed blender for 15-20 seconds until it forms smooth fine flour.
Preheat oven to 200c/180c fan/gas 6. Line a large baking sheet with foil and place rack inside baking sheet and brush with oil. Cut the chicken into 3-4cm strips. In shallow bowl, combine batter ingredients and whisk with a fork until evenly combined. Add the chicken pieces to the batter, tossing to coat completely and set aside to marinate. In second shallow bowl, combine the oatmeal, spices and seasonings and stir until evenly combined.
Lift up a chicken piece and allow excess batter to drip off. Place in the oat mixture, cover completely and press down to adhere the coating to the chicken. Transfer the coated pieces to the rack. Repeat with remaining chicken. Bake for 15-18 minutes until browned and fully cooked. The chicken can also be shallow fried in a pan. Rest for 5 minutes and serve with the Asian Noodle Salad and Spicy Honey Soy Dressing on the side.
For the salad:
Put all the ingredients in a bowl and coat with about a third of the dressing. Toss to coat well and season with salt and pepper. Serve the salad with the spicy chicken and remaining sauce on the side for dipping.
For the dressing:
Add all the ingredients except the cornflour to a small pot and bring to the boil. Lower to a simmer and cook uncovered for 5 minutes. Keep stirring to make sure it doesn’t burn, reducing by a third. Add a tablespoon of water to the cornflour and pour into the sauce while stirring. When thickened, remove the ginger slices and let cool. Use on your salads or as a dipping sauce. Store any remaining sauce in covered jar in the refrigerator for up to two weeks.