5 spice chicken

This Paleo Chinese 5-Spice Chicken Stir-Fry with Vegetables is the&nbsp;quickest and easiest way to get a nutritious meal on the table in under 30 minutes. My homemade chicken stir-fry sauce makes this a healthy alternative to Chinese Take-Out dinners!

5-Spice Chicken & Vegetable Stir-Fry

chicken breast ((about 2 breasts))

tsp Chinese five-spice powder (see notes)

tsp sea salt

yellow bell pepper (any color would work)

carrot

baby broccoli (or half a small broccoli head)

olive oil (divided)

tsp sesame seeds

soy sauce (tamari for GF, coconut aminos for Paleo)

tbsp rice vinegar

honey

cornstarch (or arrowroot)

garlic (minced)

tsp fresh ginger (minced)

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.

Prepare chicken:

Cut bell peppers into strips, then cut these strips in half. Make carrot ribbons using a vegetable peeler and cut broccolini into smaller florets.

Prepare veggies:

&nbsp;In a medium bowl, whisk together sauce ingredients.

Prepare sauce:

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.&nbsp;It’s ok if chicken is still slightly pink because it will finish cooking later. Remove from skillet.&nbsp;

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.

Make stir-fry:

Easy homemade Chinese five spice chicken recipe made of juicy tender roasted chicken with Classic Asian five spice marinade sauce. Serve with a bowl of jasmine rice and steamed vegetables.

Chinese Five Spice Chicken

Whole Chicken (About 1.5 kg/53 ounces

tbsp Light soy sauce

tbsp Dark soy sauce

Salt

White pepper powder (Or black pepper)

tsp Chinese five spice powder

tbsp Shao Xing Wine

tsp Grated garlic

Sugar (optional)

Ginger

Spring onions white part

Honey

Leftover sauce from chicken marinade

Water

Cut the skin-on whole chicken into big pieces. If you are using pre-cut chicken, you can skip this step.

Pat dry the chicken with a paper towel to remove excess moisture and trim off excess fat. Cut the legs off by the joint between the body and thigh. Remove the backbone by using kitchen scissors. Cut the wings part through the natural joint. Place the chicken breast side down and press down with a knife at the center of the cartilage and breast bone. Flip and cut through the chicken breast skin in the middle. See detailed in photo and video instructions.

Cut the chicken

In a large mixing bowl add all the marinade ingredients and whisk everything well. Then add the cut chicken pieces and coat each chicken piece with the marinade sauce mix. Then cover it with the cling film and keep it in the fridge for at least 1 hour or overnight.

Marinade overnight

Take the marinated chicken out of the fridge and leave it at room temperature for about 30 minutes before adding it to the oven. Cover the baking tray with kitchen foil and place the rack over it.

Place the chicken pieces skin-side up on the rack, and add the tray in the middle of the oven. Leave to bake in the preheated oven at 180°C (350°F ) for 25-30 minutes.

Meanwhile, the chicken is roasting you can prepare the basting sauce. In a small pot, add the leftover sauce from the chicken marinade. Then add honey, cooking oil, and water. Heat the pot to boil then lower the heat and simmer for 1-2 minutes or until the sauce starts to get thickened.

Then remove it from heat and set it aside. After 30 minutes of baking, baste each chicken piece with the basting sauce. Then place it in the oven and continue roasting at 180°C  (350°F ) for another 15-20 minutes or until the chicken is cooked.

Brush with the basting sauce and chop into medium slices or pieces. Enjoy with steamed rice and blanched vegetables.

Roast in oven

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Top 2 5 spice chicken recipes from across the web

The most viewed 5 spice chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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The most viewed 5 spice chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine