5 Spice Chicken Stir Fry
Equipment
- Wok
- Wooden spoon
- Chopping board
- Knife
Ingredients
- 4 tbsp dark soy sauce
- 4 tbsp honey
- 2 tbsp rice wine vinegar
- 1 tbsp sesame oil
- 2 tsp cornflour
- 2 x 150g skinless chicken breasts cut into small pieces
- 2 tsp Chinese five spice
- 2 tbsp sunflower oil
- 2 cloves garlic thinly sliced
- 2 cm piece fresh ginger peeled & cut into matchsticks
- 2 mixed peppers deseeded & cut into strips
- 1/2 small head broccoli broken into little florets
- 200 g sugar snap peas
- 3 baby bok choy quartered
- 1 bunch spring onion sliced on the diagonal, to serve
Instructions
- 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.
- Blend the soy sauce, honey, rice wine vinegar, sesame oil and cornflour together until smooth.
- Cut the chicken into small pieces.
- In a separate bowl, toss the chicken pieces in the five-spice.
- 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.
- 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.
- Scatter with the sliced spring onions and serve.
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.
Nutrition
Calories: 305kcal
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