Five spice chicken with cucumber salad

Enjoyable Five spice chicken with cucumber salad Recipe

Have dinner on the table in no time with this tasty five spice chicken.
Five spice chicken with cucumber salad
Prep Time : 0:35 | Cook Time : 0:10 | Total Time : 0:45 | Serving : 4 person.


  • 1/3 cup salt-reduced soy sauce

  • 1/4 cup sherry

  • 1 teaspoon five spice powder

  • peanut oil

  • 500g chicken breast fillets, trimmed and sliced

  • 1 Lebanese cucumber, seeded and chopped

  • 1 tablespoon coarsely chopped mint leaves

  • 2 teaspoons white wine vinegar

  • 1/4 teaspoon sugar

  • 3 green onions, sliced

  • 1/4 cup (35g) coarsely chopped cashews


  • Step 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.

  • Step 2

    Meanwhile, combine the cucumber, mint, vinegar and sugar in a non-metallic bowl, stirring until the sugar is dissolved. Set aside.

  • Step 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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