4 tbsp honey
4 tbsp Osu Apple Cider Vinegar
1 tbsp vegetable oil
2 skinless chicken breasts
1 tbsp peanut butter
1 tbsp soy sauce
The juice of half a lime
200g thick udon noodles, cooked 100g cooked edamame beans
2 sprigs of mint, leaves picked and finely sliced,
2 tbsp roasted and crushed peanuts
Combine 2 tbsp of Osu apple cider vinegar with 2 tbsp of honey, brush liberally over the chicken breasts and season with sea salt.
Heat the vegetable oil over a medium heat in a heavy-based frying pan and grill the chicken breasts for 10 minutes on each side, until golden and cooked through. Allow them to rest on a plate for 10 minutes before slicing.
Meanwhile, combine the remaining Osu & honey, peanut butter, soy, and lime juice in a large mixing bowl. Add the cooked udon noodles and edamame beans and coat well.
Slice the rested chicken and serve slices on a pile of the noodle salad. Top with roasted peanuts and chopped mint and serve.
OSU is available in Tesco and Ocado. (RRP £6.99)