Ingredients
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1 heaped tsp Chinese five-spice powder*
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3 tbsp chicken stock
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2 large garlic cloves, crushed
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5cm piece fresh root ginger, peeled and finely grated
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Juice of 2 limes
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4 skinless and boneless chicken breasts, cut into thin strips
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Low-calorie cooking spray
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4 peppers (2 red and 2 yellow), deseeded and sliced
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1 large cucumber, halved lengthways, deseeded and sliced on the diagonal
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4 tbsp oyster sauce
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½ small pack fresh coriander, roughly chopped
Method
- Put the five-spice, stock, garlic, ginger and lime juice in a large bowl and mix well. Add the chicken and stir to coat, then set aside for 15 minutes to marinate.
- Spray a large non-stick wok or frying pan with low-calorie cooking spray and place over a high heat. Add the peppers and stir-fry for 3-4 minutes or until the peppers are beginning to char.
- Add the chicken mixture and cucumber and cook for 4 minutes or until the chicken is cooked and the cucumber is cooked but still has a crunch. Stir in the oyster sauce and coriander and cook for 1 minute.
- Serve hot with rice or noodles – or cauliflower rice if you want to keep it suitable for Extra Easy SP.
Serves 4 – taken from Slimming World (nb – we did this with fresh Veg "chicken" pieces and veggie "oyster" sauce)
Crafts and Life 
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