Gomashio Chicken with Soba Noodle Salad and Tokinashi

Steps

1. Bring a small pot of salted water to the boil. Pat chicken dry with paper towels and cut into steaks. To do this, place your hand flat on top of chicken breast and use a knife to slice through horizontally to make two thin steaks. Mix gomashio with first measure of sesame seeds, sprinkle evenly over chicken and gently press to adhere.
2. Heat a drizzle of oil in a medium non-stick fry-pan on medium heat. Cook chicken for 3-4 minutes each side, until golden and just cooked through. Set aside, covered in foil, to rest for about 5 minutes. Wipe pan clean and set aside.
3. Remove paper tie from noodles and cook in pot of water for 3-4 minutes, until just tender. Drain well, quickly rinse under cold water to cool slightly and return to pot with sesame oil. Cover to keep warm. Whisk all ponzu ingredients together in a small bowl and set aside.
4. Return pan to medium heat with a drizzle of oil. Cook garlic and broccolini for 2-3 minutes, until bright green and tender.
5. Toss cooked noodles with bok choy, cucumber, remaining sesame seeds and peanuts in a medium bowl. Add ponzu dressing and gently toss to coat. Thickly slice chicken into 2-3 pieces against the grain. Using kitchen scissors, cut entire section of Tokinashi micro greens, leaving 1cm behind at the base.
6. To serve, divide soba noodle salad between plates and top with broccolini and slices of gomashio chicken. Sprinkle over shallots, Tokinashi micro greens and chilli flakes (if using).