Five spice chicken with cucumber salad

Cooking Salads Five spice chicken with cucumber salad

Have dinner on the table in no time with this tasty five spice chicken.

Lables: High protein Low carb Low fat Low kilojoule Low sugar Lower gi Egg free Fish free Gluten free Lactose free Milk free Shellfish free Wheat free
  1. Place the soy sauce, sherry, five spice powder and 2 tablespoons peanut oil in a large non-metallic bowl. Add the chicken and toss to coat. Cover and refrigerate for 20 minutes.
  2. Meanwhile, combine the cucumber, mint, vinegar and sugar in a non-metallic bowl, stirring until the sugar is dissolved. Set aside.
  3. Heat a little extra oil in a wok or large frying pan over medium-high heat. Cook the chicken in batches until just cooked through. Return all the chicken to the pan, add the green onion and cashews and cook for a further 2-3 minutes. Serve chicken topped with cucumber salad.

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1/3 cup salt-reduced soy sauce
1/4 cup sherry
1 tsp five spice powder
peanut oil
500g chicken breast fillets, trimmed and sliced
1 Lebanese cucumber, seeded and chopped
1 tbsp coarsely chopped mint leaves
2 tsp white wine vinegar
1/4 tsp sugar
3 green onions, sliced
1/4 cup coarsely chopped cashews

Adv

Autors
Preparation time
35
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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