Takes about 10 minutes.
2 teaspoons Chinese 5-spice
1-2 small red chillies, chopped
450g (1lb) chicken thighs fillets or breasts, sliced into thumb sized pieces
1-2 limes
4 handfuls washed salad leaves
(Add spring onions, red capsicum)
1. Pop a frying pan or wok on a medium-high heat.
2. Combine 5-spice, chilli with 2 tablespoons of oil (I used macadamia but any neutral flavoured oil is good) and a little salt. Toss chicken to coat in the oil.
3. Cook chicken for about 2 minutes on the first side.
4. Turn and cook, covered for another 2 minutes or until the chicken is cooked through.
5. Remove from the heat and squeeze over some lime juice.
6. Divide salad between 2 plates. Top with hot chicken and serve with lime on the side.
1. Pop a frying pan or wok on a medium-high heat.
2. Combine 5-spice, chilli with 2 tablespoons of oil (I used macadamia but any neutral flavoured oil is good) and a little salt. Toss chicken to coat in the oil.
3. Cook chicken for about 2 minutes on the first side.
4. Turn and cook, covered for another 2 minutes or until the chicken is cooked through.
5. Remove from the heat and squeeze over some lime juice.
6. Divide salad between 2 plates. Top with hot chicken and serve with lime on the side.
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