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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/ Serving 5 people
/ Serving 5 people
Chinese five spice(May be present Gluten)
long red chilli
soy sauce (or gluten-free tamari soy sauce)(ContainsSoy, Gluten)
brown sugar(May be present Gluten, Milk, Tree Nuts, Peanuts, Sesame, Soy)
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!