Crispy five spice chicken with pak choi salad

1. Combine 2 tbsp soy sauce, 2 tbsp sesame oil, 1 tbsp vinegar, 2 tsp sugar and crushed garlic. Set aside.

2. Rinse and slice pak choi. Cut apple into thin matchsticks. Ribbon carrots and chop coriander. Set aside.

3. Combine panko crumbs with 1 tsp five spice, salt and pepper. Spread out on a plate. Cut chicken into nugget-sized pieces and coat in sesame oil. Press down into panko crumbs to coat.

4. Heat frypan over medium-high heat with 2 tbsp oil. Cook chicken for 4-5 minutes on each side, or until golden and cooked through (cook in batches if needed). Remove to drain on paper towel.

5. Toss salad with bean shoots and dressing. Slice red chilli and scatter over to taste.

6. Divide salad between plates. Top with crispy chicken nuggets to serve.

Notes:
Instead of serving vegetables raw as a salad, cook briefly in a hot wok and drizzle with dressing to serve!

Gluten friendly option - panko crumbs are replaced with quinoa flakes.

garlic 1 clove

Pak choi 1 bunch
Green apple 1
Purple carrots 2
Coriander 1/2 bunch

panko crumbs 1 packet (100g)
Chicken breast fillets 600g

bean shoots 1 bag (250g)
Red chilli 1

From your pantry:
sesame + oil (for cooking), salt, pepper, five spice, soy sauce, apple cider vinegar, brown sugar