Chinese Five Spice Chicken
with Greens & Roasted Cashews
- Sesame
- Soy
- Gluten
- Tree Nuts
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Milk
- Peanuts
- Sesame
This dish is sure to spice up your life (but don't worry - the chilli is optional)! We’ve done some research and discovered that the spices in Chinese Five Spice are none other than; Sporty, Scary, Ginger, Baby and Posh. Just kidding! They’re actually; star anise, cloves, cinnamon, Sichuan pepper, and fennel seeds.
Ingredients
2 packet
jasmine rice
(May be present: Wheat, Gluten, Soy)
1 packet
green beans
1 knob
ginger
2 clove
garlic
½ sachet
Chinese five spice
(May be present: Gluten)
1 packet
free range chicken breast
1 bunch
spring onions
1 unit
long red chilli
1 head
broccoli
2 packet
roasted cashews
(Contains: Tree Nuts May be present: Milk, Peanuts, Sesame, Soy)
Not included in your delivery
6 cup
water
2 tsp
sesame oil
(Contains: Sesame)
¼ cup
soy sauce (or gluten-free tamari soy sauce)
(Contains: Soy, Gluten)
1 tbs
brown sugar
¼ cup
hot water
olive oil
Utensils
Cooking Steps
Cut the broccoli into small florets and finely chop the stalks. Trim the ends of the green beans. Finely slice the spring onion. Peel and finely grate the ginger. Finely grate the garlic. Chop the free-range chicken breast into 3 cm pieces. Finely slice the long red chilli (if using).
Rinse the Jasmine rice well. Bring the rice and the water (check ingredients list for the amount) to the boil in a medium saucepan over a high heat. Cover with a lid and reduce the heat to medium. Simmer, covered, for 11-12 minutes. In the last 3-4 minutes of rice cooking time, add the broccoli and green beans and cook until the rice and the vegetables are tender. Drain and return to the saucepan. Cover to keep warm.
While the rice is cooking, combine the sesame oil (if using), soy sauce, brown sugar, Chinese five spice (use suggested amount), spring onion and hot water (check ingredients list for the amount) in a medium bowl. Whisk together with a fork. In a large bowl, add the chicken and pour over ½ of the Chinese five spice sauce. Toss to coat the chicken.
Heat a drizzle of olive oil in a large frying pan over a medium high heat. Add the garlic and ginger and cook for 1 minute, or until fragrant. TIP: Frying garlic and ginger off before adding in the other ingredients creates a great flavour base for the dish!
Add the chicken to the pan with the garlic and ginger and cook for 5-6 minutes, or until cooked through. TIP: The chicken is cooked when it is no longer pink inside. Reduce the heat to medium and add the remaining Chinese five spice sauce. Cook for 1 minute, or until heated through.
Divide the rice and vegetables between bowls and top with the Chinese five spice chicken. Drizzle over the remaining sauce from the pan and sprinkle over the roasted cashews and the long red chilli (if using). TIP: Some like it hot but if you don’t, just hold back on the chilli.
