Ingredients Jump to Instructions ↓

  1. Five Spice Chicken with Soy Sauce

  2. Serving Size: 4

  3. 75 ml (2-1/2 fl oz) sweet soy sauce

  4. 100 ml (3-1/2 fl oz) medium sherry

  5. 2 garlic cloves, sliced

  6. 1 tsp Five-spice powder

  7. 4 chicken breasts, boned skinless

  8. 1 Tbsp sunflower oil

  9. 1 red pepper, seeded and diced

  10. 1 yellow pepper, seeded and diced

  11. 150 (5 oz) grams sugar snap peas, trimmed

  12. 4 small Pak choi, leaves separated

  13. Place the soy, sherry, garlic and spice in a large pan and bring

  14. to a boil. Add the chicken and simmer for 4-5 minutes on each side

  15. until just cooked. Shake the pan occasional to coat the chicken

  16. with sauce.

  17. Heat the oil in a large pan or wok and stir fry the peppers and sugar snap peas for 3-4 minutes. Add the Pak choi and the chicken.

  18. Cover and steam for 2-3 minutes until tender.

  19. Remove Pak choi with tongs and divide between four warm bowls. Set

  20. chicken aside and reserve the sauce. Top Pak choi with stir fried

  21. vegetables and spoon sauce over. Slice the chicken diagonally and place on top of the vegetables. Serve with rice or noodles.


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