Ingredients

• 2 onions, sliced
• 4-6 chicken pieces, cubed
• 2 soy sauce
• 2 peppers, de-seeded
• small piece ginger, finely chopped
• small amount ginger syrup
• 2 sesame oil
• 1 chilli powder
• juice of 1 lemon, juiced

Method

1. Place the chicken, onions, peppers and ginger in a bowl. Mix the ginger syrup, vegetable and sesame oils, chilli, soy sauce and lemon juice and stir into the chicken mixture to coat. Cover the bowl and leave to marinate in the fridge for at least 30 minutes.
2. Preheat the oven to 220C/425F/Gas 7. Thinly spread the chicken mixture over two large roasting tins and cook for 20-25 minutes, turning once halfway through, until the chicken and peppers begin to char.
3. Just before serving, arrange the lettuce, Chinese leaves and cucumber on a serving platter. Mix the oil and lemon juice and drizzle over the salad. Pile the warm chicken mixture on top and garnish with parsley.

Notes