Sharwoods
Hoi-sin and five spice pan fried chicken
Pan-fried chicken glazed with Sharwood's Hoi-Sin & Five Spice Sauce, garnished with thin slices of red pepper and cucumber.
Preparation time: 5 mins
Cooking time: 15 mins
Serves: 2-3
Sharwood's Hoi-Sin & Five Spice Cook-In Sauce
Our Hoi-Sin & Five Spice Cook-...
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2-3 chicken breasts with skin on
1 Tbsp oil
2-3 portions Sharwood's Fine Rice Noodles
½ red pepper finely sliced
5cm (2") piece cucumber cut into very fine strips
1 jar of Sharwood's Hoi-Sin & Five Spice Cook-In Sauce
Method:
1) Fry the chicken breasts skin side down for 5 minutes.
2) Turn them over and cook for a further 5 minutes or until just cooked.
3) Cook the rice noodles according to back of pack instructions.
4) Remove the chicken from the pan and keep warm.
5) Pour the sauce into the pan to heat through.
6) Arrange the noodles on a warmed serving dish and pour over the sauce.
7) Slice the cooked chicken breast into three thick slices and arrange on top of the noodles.
8) Serve garnished with cucumber and red pepper.
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Cooking Tip
Stir frying noodles
You'll need to boil noodles before you stir-fry them, but make sure you don't overcook them. Then rinse them with cold water, drain carefully and toss them in a little vegetable oil. They're now ready to stir-fry.