2 skinless chicken breasts
1 tbsp vegetable oil
1½ tbsp sriracha chilli sauce (see tip below)
2 tsp grated ginger
2 tbsp golden syrup
2 tbsp rice vinegar
240g pack sugar snap peas
1 tbsp sesame seeds, toasted
Slice each chicken breast lengthways into 2 thin pieces. Rub with the oil and season on both sides. Heat a grill pan and cook the pieces for 2-3 mins each side.
While the chicken is cooking, mix the chilli sauce, ginger, golden syrup and vinegar with a little seasoning in a small bowl.
Brush over the chicken as it cooks – wait until it is grilled on one side first before brushing, or it will burn.
Blanch the sugar snaps, divide between the plates and pour over the remaining sauce. Top with the chicken and sesame seeds.
Recipe from Good Food magazine