Kung pao chicken salad
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 1 tbsp olive oil
- 2 skinless chicken breastsbutterflied
- 1½ tsp Chinese five-spice
- 1 romaine lettuceshredded
- (such as carrots, red peppers, sugar snap peas, green beans, baby sweetcorn) 400g mixed crunchy salad vegetables
- 2 tbsp sweet chilli sauce
- 1 tbsp rice vinegar
- 3 tbsp reduced-salt soy sauce
- 1 tbsp toasted sesame seeds
- 4 spring onionsshredded
Nutrition:
- kcal246
- fat8.3g
- saturates0.7g
- carbs11.6g
- sugars10g
- fibre6.6g
- protein28g
- salt1.5g
Method
step 1
Heat the oil in a large frying pan. Season the chicken with salt and pepper and a sprinkle of the chinese five-spice. Fry for 3-4 minutes on each side until golden and cooked through. Set aside to rest and cool a little, then slice or shred.
step 2
Toss the chicken with the lettuce and mixed veg in a bowl.
step 3
Using a fork, mix together the sweet chilli sauce, remaining chinese five-spice, rice vinegar and soy sauce, then pour over the salad and toss well. Scatter with the sesame seeds and spring onion before serving.
