Family Chinese Five Spice Chicken
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 coveted treasure, so get ready to watch the sparks fly!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 knob
ginger
2 clove
garlic
1.5 cup
jasmine rice
(May be present: Wheat, Gluten, Soy.)
2 head
broccoli
1 bunch
spring onions
1
long red chilli
2 tsp
Chinese five spice
(May be present: Gluten.)
4 fillet
chicken breast
Not included in your delivery
2 tbs
vegetable oil
3 tbs
soy sauce (or gluten-free tamari soy sauce)
(Contains: Soy, Gluten;)
1 tbs
brown sugar
6 cup
water
2 tbs
hot water
Utensils
Cooking Steps
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. Rinse the Jasmine rice well. Cut the broccoli into small florets, finely chop the spring onion, and deseed and slice the long red chilli.
In a medium bowl combine the vegetable oil, 2 tablespoons of the salt-reduced soy sauce, half of the brown sugar, ginger, garlic, and the Chinese five spice, and whisk well. Add the chicken breast to the bowl and stir until well coated. Place the marinated chicken into a large baking dish and bake for 35 minutes or until the chicken is cooked through.
Place the Jasmine rice and the 6 cups of 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.
Remove the chicken from the baking dish, transfer to a chopping board and slice diagonally into 1 cm thick pieces. Add the remaining salt-reduced soy sauce, brown sugar, hot water and spring onion to the baking dish and stir, scraping the base of the dish until well combined.
Divide the Jasmine rice and broccoli between bowls and top with the chicken. Drizzle over the tray juices and garnish with the long red chilli. Enjoy!
