• 2servings
  • 15minutes
  • 361calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3
MineralsFluorine, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1/2 tbsp Chinese five-spice powder

  2. 100g basmati rice , cooked to serve tbsp Chinese five-spice powder

  3. 3cm piece ginger , peeled and sliced

  4. 2 tbsp brown sugar

  5. 3 tbsp soy sauce

  6. 2 tbsp rice wine vinegar

  7. 4 large skinless chicken thigh fillets, or 6 small

  8. 1/2 small cucumber

  9. 1 carrot , peeled

  10. 1 tsp golden caster sugar

  11. 1/2 red chilli , finely chopped

  12. oil , for frying

  13. 100g basmati rice , cooked to serve

Instructions Jump to Ingredients ↑

  1. Put the five-spice, ginger, brown sugar, soy and 1 tbsp rice wine vinegar in a bowl or freezer bag. Add the chicken and leave to marinate for 30 minutes. While it's marinating, cut the cucumber and carrot into ribbons using a potato peeler then put in a bowl. Heat another tbsp rice wine vinegar with a tsp sugar until dissolved, then toss with the veg and chilli.

  2. Heat a tbsp oil in a wok or large frying pan. Take out the chicken pieces, shaking off the marinade as you do and add to the wok. Fry for 3-4 minutes each side until golden and crisping up, flattening them with a spatula so they cook evenly. Add the marinade to the wok, turn down the heat and continue cooking for 5 minutes, turning a few times until the chicken is glazed with the sauce and cooked through. Slice the chicken and serve with the veg and rice.


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