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Cover - 5 Spice Chicken Stir Fry

5 Spice Chicken Stir Fry

30 mins
305 cals per serving
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Donal's Notes

Every cook needs a good stir-fry recipe and when it comes to one-pan dinners, this five-spice chicken and vegetable one delivers on both flavour and convenience. As always with my recipes, and particularly with this one, adapt with whatever vegetables you have to hand – this is a great way to clear out any lonely vegetables at the bottom of your fridge drawer. Add a packet of pre-cooked noodles and toss through at the end of the cooking time if you want to bulk it out.

Ingredients

dark soy sauce
dark soy sauce
honey
honey
rice wine vinegar
rice wine vinegar
sesame oil
sesame oil
cornflour
cornflour
skinless chicken breasts
skinless chicken breasts
Chinese five spice
Chinese five spice
sunflower oil
sunflower oil
garlic
garlic
fresh ginger
fresh ginger
mixed peppers
mixed peppers
broccoli
broccoli
sugar snap peas
sugar snap peas
baby bok choy
baby bok choy
spring onion
spring onion

Equipment

Wok
Wok
Wooden spoon
Wooden spoon
Chopping board
Chopping board
Knife
Knife

Method

1

Do the prep first. Peel and thinly slice the garlic. Peel and cut the ginger into matchsticks. Cut the peppers into strips and cut the broccoli into florets. Quarter the bok choy.

2

Blend the soy sauce, honey, rice wine vinegar, sesame oil and cornflour together until smooth.

3

Cut the chicken into small pieces.

4

In a separate bowl, toss the chicken pieces in the five-spice.

5

Heat the oil in a wok until smoking, add the chicken, garlic, ginger and peppers and fry over a high heat for 5–6 minutes until the chicken has started to colour.

6

Pour over the soy sauce mixture and add the broccoli and a splash of water. Cover with a lid and cook for 1–2 minutes, then stir in the sugarsnaps and bok choy and cook together for a further 5–6 minutes until the vegetables are tender and any liquid has reduced.

7

Scatter with the sliced spring onions and serve.

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