Prep 15 minutes, plus marinating time
Cooking 45 mins
Serves 4

Give your next summer salad an oriental twist! Take your tastebuds on a trip to Asia with this delicious Sticky Chicken Salad Bowl, elevated with a shake of our aromatic Chinese 5 Spice meal solution.


  • 1 tsp Cape Herb & Spice TALL ATLANTIC SEA SALT GRINDER
  • *For a delicious low carb version - use cauliflower rice. Grate a head of cauliflower on the large side of a box grater and sauté in a little olive oil until tender.
  • Cape Herb & Spice Salt and Pepper, to taste
  • Juice of 2 limes
  • 1 Tbsp mixed sesame seeds
  • 2 spring onions, finely sliced
  • 2 pink radishes, thinly sliced
  • 1 Mediterranean cucumber, sliced
  • 180g mixed leafy greens
  • 600g free-range chicken thighs, deboned & skinless
  • 3 cups water
  • 1 cup uncooked brown rice
  • 1 Tbsp Cape Herb & Spice CHINESE 5-SPICE
  • 2 Tbsp ginger, grated
  • 2 cloves garlic, grated
  • 2 Tbsp soy sauce
  • 4 Tbsp hoisin sauce


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 |