Chinese chicken salad

Method

1. Place the chicken breasts into a large saucepan and add enough water to just cover them.
2. Then add 1 tbsp of soy sauce, lemon juice and a pinch of Chinese five-spice powder.
3. Bring to the boil then reduce the heat, cover the pan and simmer for 20 minutes.
4. Place the cucumber matchsticks into a colander, sprinkle with salt and cover with a plate. Leave for 30 minutes to drain.
5. Heat the sunflower and sesame oil in a wok or a large frying pan and toast the sesame seeds for 30 seconds.
6. Pour in the remaining soy sauce and stir. Add the sherry and mix together.
7. Add the carrot matchsticks and fry for 3 minutes, stirring frequently. Remove from the heat and set aside.
8. Once the chicken breasts are cooked, remove them from the pan and allow to cool. When cool enough to handle, cut the chicken into thin strips or slices and keep to one side.
9. Place the shredded spring onions in a bowl together with the bean sprouts, carrots, chicken and juices from the pan.
10. Rinse the cucumber to remove the salt and dry with some kitchen paper. Add to the bowl and mix all of the ingredients together.
11. Cover the bowl and place in the refrigerator for 1 hour.
12. Whilst the salad is in the fridge, start to prepare the peanut sauce. Mix the sesame oil, chilli powder and lemon juice with the peanut butter until a creamy mixture is formed.
13. Stir in the chopped spring onion and serve with the chicken salad.