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Chinese Five Spice Chicken

Chinese Five Spice Chicken

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Our spidey senses are tingling, which means it’s time for tongue tingling Chinese Five Spice Chicken! From the land that gave us dragons and fireworks, there is no greater spectacle than Chinese five spice. We’ve journeyed to the end of the Silk Road to bring you this treasure, so get ready to watch the sparks fly! You’ll want to slurp up every last drop of this sauce as well, so take it from us and pour it over the rice to ensure none of it’s left behind on the plate.

Tags:Eat Me FirstEgg FreeHigh ProteinLactose freeNut FreeSpicy
Allergens:SoyGluten

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 clove

ginger

1 clove

garlic

1 fillet

Chinese five spice

(May be present Gluten)

⅔ cup

chicken breast

1.5 cup

jasmine rice

½ bunch

broccoli

1

spring onions

birdseye chilli

Not included in your delivery

1 tbs

vegetable oil

3 tbs

soy sauce (or gluten-free tamari soy sauce)

(ContainsSoy, Gluten)

3 tsp

brown sugar

(May be present Gluten, Milk, Tree Nuts, Peanuts, Sesame, Soy)

1 head

water

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2000 kJ
Fat17.3 g
of which saturates4 g
Carbohydrate32.1 g
of which sugars11.1 g
Dietary Fibre0 g
Protein45.2 g
Sodium869 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Grater
Knife
Peeler
Baking Dish
Bowl
Whisk
Saucepan
Sieve
Instructions
Instructionsarrow up iconarrow up icon
1

Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, peel and grate the ginger, and peel and crush the garlic. Cut the chicken breast lengthways down the centre. Cut the broccoli into florets. Finely chop the spring onions and birdseye chilli (deseeded).

2

In a medium bowl combine the vegetable oil, half of the salt-reduced soy sauce, brown sugar, ginger, garlic, and the Chinese five spice, and whisk well. Add the chicken breast fillet to the bowl and stir until well coated. Place the chicken and the remaining marinade into a baking dish and bake for 20-25 minutes or until the chicken is cooked through.

3

Meanwhile, place the Jasmine rice into a sieve and rinse it with cold tap water until the water runs clear. Place the rice and the water in a medium saucepan and bring to the boil over a high heat. Cover with a lid and reduce the heat to medium. Simmer, covered, for 8 minutes. Add the broccoli and cook for an extra 3 minutes or until the rice and broccoli are tender. Drain

4

Remove the chicken from the baking dish, transfer to a chopping board and slice diagonally. Add the remaining soy sauce, spring onion and chilli to the baking dish and stir, scraping the base of the dish until well combined.

5

Divide the rice and broccoli between bowls and top with the chicken. Drizzle the spring onion and chilli mixture over the chicken, rice and broccoli.