Five spice chicken with cucumber salad

Five spice chicken with cucumber salad


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

The ingredient of Five spice chicken with cucumber salad

  1. 1/3 cup salt-reduced soy sauce
  2. 1/4 cup sherry
  3. 1 teaspoon five spice powder
  4. peanut oil
  5. 500g chicken breast fillets, trimmed and sliced
  6. 1 Lebanese cucumber, seeded and chopped
  7. 1 tablespoon coarsely chopped mint leaves
  8. 2 teaspoons white wine vinegar
  9. 1/4 teaspoon sugar
  10. 3 green onions, sliced
  11. 1/4 cup (35g) coarsely chopped cashews

The instruction how to make Five spice chicken with cucumber salad

  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.

Nutritions of Five spice chicken with cucumber salad

fatContent: 222.748 calories
saturatedFatContent: 6 grams fat
carbohydrateContent: 1 grams saturated fat
sugarContent: 5 grams carbohydrates
fibreContent: 4 grams sugar
cholesterolContent: 31 grams protein
sodiumContent: 74 milligrams cholesterol

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