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Asian style chicken with cucumber noodles

Preparation and cooking time
20 min
6 persons
  • 2 tbsp extra virgin olive oil
  • 1 tbsp walnut oil
  • 4 tbsp lemon juice
  • 1/2 tsp freshly grated ginger
  • black pepper, to taste
  • chili flakes, to taste
  • 1 large cucumber
  • Handful of tightly packed fresh mint
  • 2 green onions
  • 2 tbsp sesame seeds
  • 4 skinless, boneless chicken thighs
  • 1 tsp Chinese five-spice
  • 1 tbsp runny honey
  • 1 tbsp sesame seeds
  • 1 fresh red chilli
  • 1 lime

To make the dressing, combine the ingredients in a small bowl and set aside. Prepare the mint (tear it into smaller pieces) and slice the green onion. Peel the cucumber with a veggie Julienne-peeler. Add the noodles, mint and green onions to a bowl and pour the dressing on top. Gently toss the noodles to cover them in the dressing. Top with sesame seeds and serve fresh.On a large sheet of grease proofpaper, toss the chicken with salt, pepper and the five-spice. Fold over the paper, then bash and flatten the chicken to 1cm thick with a rollingpin. Place on the hot griddle pan, turning after 3 or 4 minutes, until nicely charred and cooked through. Drizzle the honey over the charred chicken, squeeze over the juice of 1 lime, scatter with the sesame seeds and toss to coat.