Kung pao chicken salad

Step 1

Heat the oil in a large frying pan. Season the chicken with salt and pepper and a sprinkle of the chinese five-spice. Fry for 3-4 minutes on each side until golden and cooked through. Set aside to rest and cool a little, then slice or shred.

Step 2

Toss the chicken with the lettuce and mixed veg in a bowl.

Step 3

Using a fork, mix together the sweet chilli sauce, remaining chinese five-spice, rice vinegar and soy sauce, then pour over the salad and toss well. Scatter with the sesame seeds and spring onion before serving.