Sticky chicken and cucumber salad
( SERVES 4 )
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- Place the chicken, hoisin, ginger and oil in a bowl and toss to coat.
- Cover and refrigerate for 15 minutes to marinate.
- Heat a large non-stick frying pan over medium heat.
- Cook the chicken for 2-3 minutes each side or until cooked through.
- Slice and combine with the cucumber, tomato, onion, chilli, coriander, lemon and soy sauce in a bowl.