Sticky chicken with cucumber salad
- Place the chicken, hoisin, ginger and oil in a bowl and toss to coat. Cover and refrigerate for 15-60 minutes.
- Heat a barbecue grill (or use a large non-stick frying pan over medium heat). Cook the chicken for 3-4 minutes each side or until cooked through.
- Combine the cucumber, tomato, chilli, onion, coriander, lemon and soy sauce in a bowl.
- Slice the chicken and serve with the salad.