Crispy Fried Chicken with Sticky Five Spice Sauce | Slimming World
Basement Bakehouse
Basement Bakehouse
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings


  • 2 x Muscle Foods Chicken Breasts
  • 1 tbsp Plain Flour
  • 1 tbsp should be enough to lightly coat each one. If you want a thicker coating simply use more and increase the syns. Heat lots of Fry Light in a frying pan until the pan is sizzling, and add the chicken breasts. Allow them to cook on one side until crispy and the carefully flip, making sure not to make the coating come off. Spray the pan with more Fry Light and make sure to move the chicken breasts into it. Cook until crispy on the other side. Transfer the chicken breasts on to a baking tray and pop them in the oven until cooked through. Meanwhile, add the juice and zest of the orange to a small sauce pan along with the soy sauce, Five Spice powder and soy sauce and heat over a medium heat. When the liquid begins to bubble, add the chicken stock cube and water and stir until dissolved. Sprinkle in the Xanthan Gum and stir until this is incorporated. It will be a bit lumpy to start with but allow it to bubble as your stir and these will soon disappear. Boil the sauce until it reaches your desired thickness. Simply add a bit more water if it becomes too thick. Set the sauce to one side, in a separate sauce pan bring water to the boil and cook the noodles as per packet instructions. Spray the Frying Pan with more Fry Light over a high heat. Add the peppers and spring onions and Fry until the peppers are almost cooked through. Add the broccoli and more Fry Light if needed, continue to fry until these are cooked. Drain the noodles and mix them with the peppers and broccoli, along with half of the Five Spice sauce. Transfer the noodles onto two plates or bowls, and remove your chicken from the oven (which by now should be cooked through). Place this on top and drizzle over the remaining sauce.



Log in or Register to write a comment.