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Cut the chicken into even-sized small cubes. Cut the chicken breasts in slices, then cut each slices lengthwise into long stripes and then cut crosswise into dice.
Add chicken, five-spice and salt in a bowl. Using a spoon or your hands, combine to coat chicken with spices.
Cut bell peppers into strips, then cut these strips in half. Make carrot ribbons using a vegetable peeler and cut broccolini into smaller florets.
In a medium bowl, whisk together sauce ingredients.
Once everything is ready, heat 2 teaspoons olive oil in a large non-stick skillet over high heat. When oil is hot, add chicken and cook for 3-4 minutes. It’s ok if chicken is still slightly pink because it will finish cooking later. Remove from skillet.
Add another 2 teaspoons of olive oil. Add veggies and stir fry for about 5 minutes. They should still be crispy, so pay attention not to overcook them.
Put chicken back into the skillet and add sauce. Cook for 1 minute, stirring, until sauce thickens and chicken is cooked through.
Serve immediately with jasmine rice and sprinkle with sesame seeds.