STICKY 5 SPICE CHICKEN SALAD BOWLS

- METHOD -

For the chicken:

Place chicken thighs in a mixing bowl.

Then add the hoisin, soy sauce, garlic, ginger and Cape Herb & Spice Chinese 5 Spice Seasoning. Mix well.

Cover the bowl with cling film and marinate in the fridge for 2 hours or overnight.

Oven cooking instructions:

Preheat oven to 200˚C with the fan on. Place chicken thighs onto a baking tray lined with baking paper and spoon over all residual marinade.

Bake for 15-20 minutes until the chicken is cooked through.

Remove from the oven and set aside to rest.

Air fryer cooking instructions:

Preheat air fryer to 180˚C.

Coat the basket with olive oil cooking spray.

Place thighs in air fryer basket and spoon over residual marinade and cook for 12-14 minutes until the chicken is cooked through. Then remove from the air fryer and set aside to rest.

For the brown rice:

Add rice, water and Cape Herb & Spice Salt to a medium sized pot. Cover and bring to a boil.

Turn the heat down to a simmer and simmer for 30-40 minutes or according to package instructions until tender.

Switch off the heat and allow rice to steam for a few minutes.

Uncover and fluff with a fork and leave i to cool.

To assemble the salad:

Combine mixed leafy greens, cucumber and radish.

Divide between 4 bowls. 

Add the brown rice and then top with sticky Chinese 5 Spice chicken.

Sprinkle the chicken with sesame seeds and sprinkle the bowls with spring onions.

Season the salad with a little Cape Herb & Spice Salt and Pepper.

Drizzle each bowl with fresh lime juice and serve!

Recipe concept, photography and video by Bianca Davies: @beeblegum on Instagram | http://thesecretlifeofbee.co.za/