Five Spice Chicken Stir Fry2014-09-13
- Servings : 2
- Prep Time : 1:30 h
- Cook Time : 10m
- Ready In : 1:40 h
Stir frying as a cooking technique originated in China, probably during the Ming dynasty (1368 – 1644), although wok/pan frying may have been used as a technique for drying grain during the earlier Han dynasty.
This five spice chicken stir fry is a classic stir fry meal. It is best served with long grain rice (but not the easy cook variety) and eaten with chop sticks out of small bowls. Keep the soy sauce handy to add if you wish. You can use any type of soy sauce and there are also low salt options available if required. You could also add a little sesame oil to the finished dish to add extra flavour, but it’s not good for frying as it has a low smoking point which degrades the oil. You can find the recipe for Five Spice here if you want to make your own.
- 600g chicken breast fillets
- 4 tbsp soy sauce
- 2 cloves garlic, crushed and chopped
- 15g fresh ginger, grated
- 1 tsp Chinese five spice
- 4 tsp clear honey
- 1 tbsp rice wine
- 2 tsp sesame oil
- 1 red chilli, finely chopped
- 2 tbsp groundnut oil
- 50g green beans, cut in half crossways and then sliced lengthways
- ½ red capsicum pepper, seeds removed, cut into strips
- 3 spring onions, topped, tailed and sliced lengthways
- 60g shitake mushrooms, stalks removed, sliced
- ¼ tsp corn flour, mixed with water.
To marinade the chicken.
Wrap the chicken fillets loosely in cling film and gently beat with a rolling pin to tenderise the meat, then cut it into 4 cm long strips.
Add 2 tbsp soy sauce, garlic, ginger, five spice, honey, rice wine, sesame oil and chilli to a large bowl and mix well. Add the chicken pieces and mix until the chicken is well coated.
Cover the bowl with cling film and leave in the fridge for up to one hour.
For the stir fry.
Remove the chicken from the bowl and discard the excess marinade.
Put a wok on a medium-high heat to warm up the pan, then add 1 tbsp of the groundnut oil. When the oil is very hot and just about to smoke add the chicken and fry, stirring continuously for 3-4 minutes, until the meat is cooked.
Remove the chicken and set aside.
To the wok add 1 tbsp groundnut oil, heat the oil and add the beans. Stirring continuously, fry the beans for 2 minutes, then add the red pepper and spring onions, soy sauce and corn flour mix and then stir fry for 2 minutes.
Add the mushrooms and stir fry for 30 seconds, then add the chicken and stir fry for 1 minute to heat through, stirring continuously. Serve while hot.