• 1 tbsp olive oil
  • 2 skinless chicken breasts, butterflied
  • 1½ tsp Chinese five-spice
  • 1 romaine lettuce, shredded
  • (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 onions, shredded


  • 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.


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