New recipe, I just love chillis and it’s quick which is perfect for us busy domestic goddess’. Oh and low calorie too!!
1 x 250ml BBQ marinade
3 x red chillies
2 tsp Chinese five spice
1 tbsp olive oil
4 x chicken breasts cut into strips
1 bag of mixed salad leaves
1/2 cucumber de seeded and sliced
Good handful of coriander chopped
2 tbsp toasted sesame oil
Juice and zest of a lime
1 tbsp toasted sesame seeds
Pour the marinade into a small pan. Halve and deseed 1 of the chillies. Add it to the plan along with the five spice. Bring to the boil, then reduce the heat and simmer for 10 mins, stirring until reduced and thick.
Heat the oil in a wok and fry the chicken in batches, transfer to a plate. When all cooked transfer back to the wok and season. Discard the chilli from the sauce and add to the chicken along with a 1/4 of the lime juice.
Meanwhile in a bowl, place the leaves, chopped cucumber, deseed and finely chop the chillies and add. Whisk the sesame seed oil, rest of lime juice and zest. Add to the leaves and toss.
To serve place leaves on a plate, add chicken and sprinkle with the toasted sesame seeds.