Chicken Salad with Edamame & Chilli Noodles

4 boneless chicken breasts, skin on
2 tbs olive oil
8 tbs Teriyaki sauce
2 tsp Schwartz Chillies Crushed
100g (4oz) cashew nuts
1 red onion, thickly sliced
200g (7oz) edamame/soya beans
375g (13oz) medum egg noodles, cooked according to pack instructions and drained

Step 1

Pre-heat the oven to 200°C, 400°F, Gas Mark 6.



Step 2

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.



Step 3

Transfer the breasts to a baking tray, brush each with 1 tbs of the Teriyaki sauce and sprinkle with a pinch of the Crushed Chillies. Cook in the oven for 20 - 25 minutes, or until cooked through. Remove from the oven and allow to rest for 5 minutes.



Step 4

Meanwhile, toast the cashew nuts in a dry frying pan over a high-heat, tossing regularly for 2-3 minutes. Remove from the frying pan and set aside.



Step 5

Heat the remaining oil in the pan and fry the onion for 2-3 minutes until soft. Add the edamame beans and fry for a further 2 minutes, then add the noodles, remaining Teriyaki sauce, toasted cashew nuts and remaining Crushed Chillies. Heat through for 1 minute.



Step 6

Divide the noodles between 4 plates, then carve the chicken breasts across their width. Sit on top of the noodles and serve immediately.



Cook’s Notes

This dish is also delicious with duck breasts, follow the above directions for the chicken, but reduce the oven cooking time to 8 minutes to serve the duck breasts slightly pink on the inside.