5 Spice Chicken and Vegetables: A chicken dish featuring the ingredients of 5 spice. That’s right, 5 spice. This aromatic blend contains cinnamon, fennel seed, star anise, cloves, and Sichuan peppercorns.
We love this blend because it adds a wonderful warm flavor to chicken dishes. It is also great on pork or even roasted vegetables like carrots or butternut squash. We like to make this in a large batch and eat leftovers for days.
Ingredients For This Recipe
1 pound boneless skinless chicken breast
2 tablespoons olive oil
1 onion sliced into half circles
2 cloves garlic minced
1/2 cup water chestnuts drained and rinsed (optional)
3 cups broccoli florets or other vegetable of choice
1/4 cup low sodium soy sauce (or tamari for gluten free)
2 teaspoons sugar
Instructions For This Recipe
5 Spice Chicken and Vegetables: A chicken dish featuring the ingredients of 5 spice. That’s right, 5 spice. This aromatic blend contains cinnamon, fennel seed, star anise, cloves, and Sichuan peppercorns.
It’s one of my favorite spice blends because of its versatility. You can use it to make chicken, vegetables, marinades, soups and more. This 5 spice chicken recipe is a perfect weeknight dinner because it comes together in 20 minutes.
To make this easy 5 spice chicken recipe:
Heat 1 tablespoon sesame oil in a large skillet or wok over high heat. Add in the chicken and cook for about 5 minutes until browned and no longer pink inside. Remove from the pan and set aside.
Add another 1 tablespoon sesame oil to the pan along with the garlic and ginger. Cook for 30 seconds or so until fragrant then add in the red bell pepper and carrots. Cook for another 3-4 minutes until they are crisp tender then remove them from the pan and set aside with the chicken.
In a small bowl whisk together the broth, soy sauce, mirin (or honey), vinegar, chili paste (or sriracha) and cornstarch
To make the 5 spice, heat a small dry skillet over medium heat. Add all ingredients to the skillet and toast until fragrant, about 1 minutes. Let cool and grind in a spice grinder or with a mortar and pestle.
To make the chicken and vegetables, preheat oven to 400°F. Place a rack on a baking sheet lined with parchment paper.
Place chicken on parchment, drizzle with oil and sprinkle with salt, pepper, and half the 5 spice mix. Toss to coat evenly and spread into an even layer on the baking sheet. Bake for 15 minutes or until chicken is browned but not cooked through.
While chicken cooks, toss broccoli, carrots, green onions, garlic and ginger in a large bowl with 1 tablespoon oil to coat evenly. Arrange in an even layer on baking sheet along side chicken then sprinkle with remaining 5 spice mix and some salt and pepper. Return to oven and roast until chicken is cooked through (165°F) and vegetables are tender, about 15-20 minutes more.
Remove from oven then sprinkle with sesame seeds before serving hot with rice or noodles if desired.
Place chicken in a bowl and top with 1 teaspoon 5 spice powder. Pour over the soy sauce, vinegar, oil and honey. Toss to coat. Cover and set aside to marinate for at least 15 minutes (or refrigerate overnight).
Heat oil in a wok or large frying pan over high heat. Add onion and stir fry for 1 minute. Add carrot, zucchini, broccoli, capsicum and garlic. Stir fry for 2-3 minutes or until just tender crisp. Push vegetables to the side of the wok and add chicken to the centre. Stir fry for 3-4 minutes until cooked through. Add sauce mixture and bring to the boil over high heat. Once boiling, reduce heat to medium-low and allow to simmer for 2-3 minutes or until thickened slightly. Stir in spring onion and serve immediately with rice if desired.
INGREDIENTS
2 tablespoons canola oil
1 tablespoon 5-spice powder
1 tablespoon minced fresh ginger root
1 pound skinless, boneless chicken breast halves – cut into 1 inch cubes
2 cloves garlic, chopped
2 cups broccoli florets
1/2 red bell pepper, cut into strips
1/2 green bell pepper, cut into strips
1 medium carrot, peeled and julienned
1 cup frozen green peas, thawed
3 tablespoons low sodium soy sauce
Sesame seeds for garnish
DIRECTIONS
In a wok or large skillet over medium-high heat, heat oil. Stir in 5-spice powder and ginger; cook and stir 2 minutes. Reduce heat to medium; add chicken and garlic. Cook until juices run clear. Set aside.
Add broccoli, red bell pepper and green bell pepper to the pan. Cook until tender but crisp. Stir in carrot and peas; cook 2 minutes. Add chicken back to the pan along with soy sauce; stir until heated through. Garnish with sesame seeds before serving.
1.In a large skillet heat oil over medium-high heat. Cook chicken in hot oil for 10 to 12 minutes or until no longer pink (165 degrees F), turning once halfway through cooking. Remove from skillet; keep warm.
2.Add broccoli, carrots, and water to skillet. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes or until vegetables are crisp-tender. Stir in soy sauce and garlic powder; heat through. Serve chicken and vegetable mixture over rice. If desired, sprinkle with additional soy sauce and serve with lemon wedges.*
3.In a small bowl stir together 1/4 cup hoisin sauce and the Sriracha sauce.*
4.Spread hoisin mixture on cut sides of rolls; top bottom halves of rolls with chicken and slaw. Replace tops of rolls.*
5.In a medium bowl toss together coleslaw mix, green onions, bell pepper, cilantro, vinegar, honey, sesame oil, gingerroot, 1/2 teaspoon five-spice powder, and salt.*
