Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Coat chicken
Sprinkle the chickenbreast with the 5spice and a pinch of salt.
2 Fry chicken
Heat a pan with a lid over a medium heat with a drizzle of vegetableoil. Once hot, add the chickenbreast and fry for 2 min on each side until browned. Once browned, add the water to the pan, cover with a lid, reduce the heat to low and simmer for 12 min.
3 Boil beans
Meanwhile, wash, trim and halve the green beans. Cook the green beans in a pot of salted boiling water for 3-4 min or until tender. Drain once cooked.
4 Prep vegetables
Roughly chop the romainelettuce. Peel and grate the carrot. Slice the cucumber into discs, then slice each individual cucumber disc into matchsticks. Finely chop the redchilli(spicy!) . Peel the garlic. Finely slice the radish. Trim and finely slice the springonion.
5 Shred and make dressing
Once the chicken is ready, transfer it to a plate. Remove the empty pan (leave any pan juices in there!) from the heat and immediately crush the garlic into it. Stir for 30 secs. Whisk in the soysauce, sweetchillisauce, peanutbutter and all of the lime juice. Using two forks, pull the chicken until shredded. Return the chicken to the pan and give everything a good mix up.
Place the romainelettuce, carrot, cucumber, radish, springonion, redchilli(spicy!) and greenbeans in a bowl, drizzle with olive oil and toss. Divide the salad among plates, top with the shredded chicken and the pan-dressing. Garnish with the blacksesameseeds. Serve immediately.