140g Raw chicken breast/ other protein equivalent
1 tbsp Reduced sugar ketchup
15ml Hoisin sauce
15ml Soya sauce/ tamarind
1 tbsp Chinese 5 spice
Serve with 150g Cooked wedges (see crusted cod receipe) / 50g dry egg noodles cooked
- Flatten the chicken with a rolling pin and mix the 5 spice with ketchup. Coat the chicken with the mix
- Mix the sauces and honey together
- Pan fry the chicken, keep turning as you cook it. Once it is nearly cooked turn the heat up and put the sauce mixture in. Let It sizzle and thicken and serve with noodles/ wedges and salad
1 portion = 1C 1P
To fit HC HP Half portion.
2 Sauces used
To add a fat why not add serve with some chopped peanuts or add peanut butter to the sauce.