HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconChinese Five Spice Chicken
Chinese Five Spice Chicken

Chinese Five Spice Chicken

with Broccoli

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From the land that gave us dragons and fireworks, there is no greater spectacle than Chinese Five Spice. 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.


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Preparation Time30 minutes
Cooking difficultyEasy

Serving 5 people

Ingredientsarrow down iconarrow down icon

Serving 5 people

2 packet

jasmine rice

1 head


200 g

green beans

1 knob


2 clove


½ sachet

Chinese five spice

(May be present Gluten)

1 bunch

spring onions

1 packet

chicken thigh


long red chilli

Not included in your delivery

6 cup


2 tsp

sesame oil


¼ cup

soy sauce (or gluten-free tamari soy sauce)

(ContainsSoy, Gluten)

1 tbs

brown sugar

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

¼ cup

hot water

2 tsp

vegetable oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2600 kJ
Fat17.4 g
of which saturates4.5 g
Carbohydrate65.6 g
of which sugars5.5 g
Dietary Fibre0 g
Protein46.2 g
Cholesterol0 mg
Sodium573 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Chopping board
Instructionsarrow up iconarrow up icon
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To prepare the ingredients, rinse the Jasmine rice well. Chop the broccoli into small florets and trim the green beans. Peel and grate the ginger and garlic. Finely slice the spring onions and long red chilli (deseeded), and chop the chicken thighs into 3 cm pieces.


Place the Jasmine 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 green beans and cook for an extra 3-4 minutes or until the rice and vegetables are tender. Remove the vegetables with tongs and set aside. Drain the Jasmine rice and place it back in the saucepan.


Meanwhile, in a medium bowl combine the sesame oil, salt-reduced soy sauce, brown sugar, ginger, garlic, Chinese five spice, spring onion and hot water, and whisk with a fork. Place the chicken in a separate large mixing bowl. Pour half of the sauce over the chicken and toss to coat. Set aside the remaining sauce to use later. Heat a large frying pan with the vegetable oil over a medium-high heat. Cook the chicken for 5-6 minutes, or until cooked through. Remove the chicken from the pan. Add the reserved sauce to the pan. Cook for 1 minute, or until heated through. Remove the pan from the heat.


To serve, divide the rice and broccoli between bowls and top with the Chinese five spice chicken. Drizzle over the remaining sauce from the pan and garnish with the long red chilli. Enjoy!