Try Silvana Franco's super quick Chinese supper packed with spice.
Ingredients
- 2 tsp Chinese five-spice powder
- 3 tbsp hoisin sauce
- 2 tbsp tomato ketchup
- 400g free-range chicken breast, cut into chunks
- Bunch of spring onions
- 1 tbsp sunflower oil
- 300g fresh egg noodles
- 300g beansprouts
- 2 tbsp light soy sauce
Method
- 1. Preheat the grill. In a bowl, mix the five-spice powder, 2 tbsp hoisin sauce, the ketchup and chicken. Thread the chicken onto 8 skewers and grill for 15 minutes until cooked through, turning once or twice.
- 2. Meanwhile, thinly slice the spring onions and heat the oil in a wok.
- 3. Put the spring onions, noodles and beansprouts into the hot wok and stir-fry over a high heat for 4-5 minutes until heated through. Season with soy sauce and the remaining hoisin sauce and divide among 4 bowls. Serve each bowl with 2 chicken skewers.
Nutritional info
Per serving: 231kcals, 5g fat(0.8g saturated), 28.9g protein, 16.3g carbs, 6.9g sugar, 2g salt, 2.7g fibre
Chef's tip
If using wooden skewers, pre-soak in warm water for 30 minutes or foil-wrap the ends so they don’t burn.