Five spice chicken with green slaw
Dry soba noodles (100% buckwheat)
120 g, dried
2 tbs, coarsley chopped
Skinless chicken breast
280 g, (buy 300g), fat trimmed, chopped
Chinese five spice
3 tsp, finely grated
Dried chilli flakes
1 medium, wedges, to serve
- Cook noodles following packet instructions until soft. Drain well, then toss with fresh coriander and keep warm.
- Sprinkle chicken with five spice powder. Heat canola oil in a non-stick frying pan over high heat. Add chicken and cook for 4–5 minutes or until golden and cooked through. Add ginger, chilli, soy sauce and 2 tablespoons water and cook, stirring for 1 minute. Drizzle five spice chicken with sesame oil and serve with soba noodles and lime wedges.