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Chinese Style Chicken Salad

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  Boneless chicken breasts 24 Ounce (4 Breasts, About 175 Gram / 6 Ounce Each)
  Dark soy sauce 60 Milliliter (4 Tablespoon)
  Chinese five spice powder 1 Pinch
  Cucumber 1⁄2 , peeled and cut into matchsticks
  Salt 5 Milliliter (1 Teaspoon)
  Sunflower oil 45 Milliliter (3 Tablespoon)
  Sesame seeds 15 Milliliter (1 Tablespoon)
  Dry sherry 30 Milliliter (2 Tablespoon)
  Carrots 2 , cut into matchsticks
  Spring onions 8 , shredded
  Bean sprout 3 Ounce (75 Gram, 1 Cup)
For sauce
  Crunchy peanut butter 60 Milliliter (4 Tablespoon)
  Lemon juice 10 Milliliter (2 Teaspoon)
  Sesame oil 10 Milliliter (2 Teaspoon)
  Hot chili powder 1 1⁄2 Milliliter (1/4 Teaspoon)
  Spring onions 1 , finely chopped

1. Place the chicken portions in a large saucepan and just cover with water. Add 15 ml / 1 tbsp of the soy sauce, the Chinese five-spice powder and lemon juice, cover and bring to the boil, then simmer for about 20 minutes.
2. Meanwhile, place the cucumber matchsticks in a colander, sprinkle with the salt and cover with a plate with a weight on top. Leave to drain for about 30 minutes - set the colander in a bowl or on a deep plate to catch any drips that may fall.
3. Lift out the poached chicken with a slotted spoon and leave until cool enough to handle. Remove and discard the skins and bash the chicken lightly with a rolling pin to loosen the fibres. Slice into thin strips and reserve.
4. Heat the oils in a large frying pan or wok. Add the sesame seeds, fry for 30 seconds and then stir in the remaining 45 ml / 3 tbsp soy sauce and the sherry. Add the carrots and stir-fry for about 2-3 minutes, until just fender. Remove the wok or pan from the heat and reserve until required.
5. Rinse the cucumber well, pat dry with kitchen paper and place in a bowl. Add the spring onions, beansprouts, cooked carrots, pan juices and shredded chicken, and mix together. Transfer to a shallow dish. Cover and chill for about 1 hour, turning the mixture in the juices once or twice.
6. For the sauce, cream the peanut butter with the lemon juice, sesame oil and chilli powder, adding a little hot water to form a paste, then stir in the spring onion. Arrange the chicken mixture on a serving dish and serve with the peanut sauce.

Recipe Summary

Difficulty Level: 
Very Easy
Holiday, Healthy
Lacto Ovo Vegetarian
Preparation Time: 
20 Minutes

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Average: 4 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 469 Calories from Fat 221

% Daily Value*

Total Fat 25 g39.2%

Saturated Fat 3.9 g19.6%

Trans Fat 0 g

Cholesterol 98.7 mg32.9%

Sodium 1511.8 mg63%

Total Carbohydrates 15 g4.9%

Dietary Fiber 4 g16%

Sugars 5.9 g

Protein 45 g90.6%

Vitamin A 112.1% Vitamin C 24.8%

Calcium 10.4% Iron 16.4%

*Based on a 2000 Calorie diet

Chinese Style Chicken Salad Recipe