Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.1 tablespoon plain flour
1 tablespoon five-spice powder
2 chicken breast fillets
5 tablespoons olive oil
150g/5oz mixed herb salad
110g/4oz sun-blushed tomatoes
110g/4oz good black olives
Heat a non-stick frying pan. Mix flour and five-spice in a shallow dish. Season. Cut chicken into 2cm ( 3/4in) strips and toss in flour to coat. Shake off excess. Add two tablespoons of oil to pan and then the chicken. Gently fry for four minutes, turning once until crispy and golden brown.
Place salad leaves in a bowl and add enough of the remaining oil to barely coat the leaves. Season. Toss to coat. Arrange the sun-blushed tomatoes and olives in wide-rimmed bowls. Place the crispy chicken on top, add the salad leaves and finally drizzle over the rest of the oil to serve.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments