Five Spice Chicken Stir Fry

Name: Five Spice Chicken Stir Fry
Prep time: 15 min
Cook time: 10 min
Total time: 30 min
Ingredients: 1 ¼ Pounds chicken thighs (boneless and skinless, cut into bite-sized pieces); 1 Tablespoon soy sauce; 1 Tablespoon Shaoxing wine; 1 Tablespoon cornstarch; 1 Teaspoon five-spice powder; ½ Teaspoon baking soda; 2 Tablespoons cooking oil; 8 scallions (aka green onions, sliced into 1-inch pieces, whites and greens separated); 3 Tablespoons oyster sauce; 2 Tablespoon Shaoxing wine; 1 Tablespoon honey; 1 Tablespoon soy sauce; 1 Tablespoon dark soy sauce; 3 Cloves garlic (peeled and grated); 1 Teaspoon five-spice powder; jasmine rice (steamed); sesame seeds (toasted, for garnish)

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Get ready to take your taste buds on a flavor-packed adventure with this five spice chicken stir fry! Juicy, tender chicken thighs soak up a rich marinade of fragrant five spice powder, Shaoxing wine, and soy sauce before sizzling to perfection in a glossy, savory-sweet sauce. With hints of honey, garlic, and oyster sauce, every bite is a perfect balance of bold and aromatic flavors. Best of all, it’s quick and easy—on the table in just 30 minutes! Serve it over fluffy jasmine rice, sprinkle on some sesame seeds, and watch it disappear in no time.

A plate featuring Five Spice Chicken Stir Fry with glazed chicken, green onions, and sesame seeds sits invitingly beside two servings of white rice. Chopsticks are elegantly placed alongside a glass of amber liquid, completing the scene.

Whip up this delicious five spice chicken stir fry in next to no time! Perfect for busy weeknights, this simple stir fry brings vibrant oriental flavors to your dinner table.

If these flavors appeal to you, also try spicy gochujang chicken stir fry, General Tso shrimp stir fry, or this beef yaki udon noodle stir fry.

A skillet filled with Five Spice Chicken Stir Fry, featuring cooked chicken pieces coated in a dark sauce, mixed with green onions and sprinkled with sesame seeds.

Why You’ll Love It

A speedy meal: Stir frying is such a quick way to cook food. You use a high heat and keep the ingredients moving in the wok so they’re cooked almost before you know it! The short cook time is a great bonus when making this dish.
Such tasty flavors: Bold, vibrant Eastern flavors like five spice powder, Shaoxing wine, garlic, oyster sauce, and soy sauce add plenty of incredible flavor to the dish.
Simple to customize: Stir fries are a great way to use up any vegetables in your salad crisper and you can throw anything you want in there. You could even switch up the protein although chicken is really good in this.

A plate of Five Spice Chicken Stir Fry with rice and green vegetables. Additional dishes feature greens, chopped herbs, and mixed seeds. A glass of a light beverage sits beside the meal on a white surface.

Sticky Five-Spice Chicken Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Five spice powder: This is essential to the dish, providing layers of warmth and complexity. The blend of star anise, cinnamon, fennel, cloves, and Szechuan pepper creates a balance of sweet, savory and slightly spicy notes. By adding it to both the marinade and sauce, the flavors fully infuse the dish for a cohesive taste.
Shaoxing wine: Adds acidity and depth with subtle fruity, nutty notes.
Dark soy sauce: Provides rich umami and deep color.
Oyster sauce: Adds sweetness, umami and thickness to the sauce.
Chicken thighs: A delicious-tasting protein choice.
Jasmine rice: A delicately flavored ingredient that balances the bold flavors of the stir-fry.
Cornstarch: Creates a light crust when searing and helps thicken up the sauce later.
Scallions: Scallions, or green onions as they’re also known, add color and a complementary flavor to the dish.

Bowls of chopped chicken and green onions are ready for a Five Spice Chicken Stir Fry, surrounded by vibrant sauces, spices, and a whole garlic bulb on a pristine white surface.

How to Make Chinese Five-Spice Chicken

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Marinate the chicken: Whisk the marinade ingredients together in a small bowl and then toss the chicken pieces in it. Leave it to marinate for 5 to 10 minutes.
Cook the chicken: Stir fry the marinated chicken in oil in a wok or large skillet until golden brown and cooked through. Add scallion whites and stir fry some more.
Add the sauce: Whisk all the sauce ingredients together and pour into the chicken mixture. Add scallion greens and cook until slightly thickened.
Garnish and enjoy: Serve hot over steamed jasmine rice, garnished with sesame seeds for a little crunch.

A black plate features Five Spice Chicken Stir Fry, with glazed chicken pieces garnished with sesame seeds and green onions, accompanied by two servings of white rice.

Substitutions and Variations

Chicken: Chicken thighs are ideal since they stay moist, but chicken breasts can be used if handled carefully.
Jasmine rice: Substitute white rice, brown rice or even cauliflower rice for a low-carb option.
Shaoxing wine: You could use dry sherry or a mix of rice vinegar and water in equal parts.
Dark soy sauce: Regular soy sauce mixed with a pinch of sugar or molasses can replace this ingredient.
Oyster sauce: You can swap this for hoisin sauce or a mixture of soy sauce and a bit of brown sugar.
Optional add-ins: A spoonful of grated fresh ginger, a pinch of fennel seeds, a dash of sesame oil, or a splash of hot sauce may be added to the stir fry. You could also add veggies instead of serving some as a side dish.

Close-up of Five Spice Chicken Stir Fry: glazed meat pieces mixed with green onions and sesame seeds, all deliciously coated in a rich sauce.

Serving Suggestions

Appetizers: Begin your meal with turkey potstickers or crab cake egg rolls.
Side dishes: Serve the five spice chicken stir fry hot over steamed jasmine rice. For a complete meal, pair it with vegetables like baby corn, steamed broccoli or broccolini and carrots, or sautéed baby bok choy. An Asian zoodle salad is another idea. The freshness of the vegetables balances the richness of the sauce.
Desserts: Finish off with yummy dragon fruit ice cream or cherry cheesecake egg rolls.

How to Store Five Spice Chicken Stir Fry

Store: Keep leftovers in an airtight container in the refrigerator and eat within 3 days.
Freeze: You can freeze it in an airtight container for up to 3 months.
Thaw: Defrost in the refrigerator overnight.
Reheat: You can warm your chicken stir fry back up in a wok or skillet on the stove

A skillet with Five Spice Chicken Stir Fry, featuring glazed chicken pieces and sliced green onions, alongside a wooden spoon. Nearby, a jar of sesame seeds awaits, with vibrant broccolini adding a touch of green.

Top Tips

Use a microplane zester to grate the garlic: This technique ensures it blends seamlessly into the sauce, infusing it with flavor while preventing burnt garlic bits in the pan. (I used this one!)
Preheat your wok: Heat your wok or skillet over a medium-high heat before adding any oil. A properly preheated pan ensures a good sear on the chicken, locking in flavor and preventing sticking.
Get everything ready first: Have all your ingredients prepped and measured before cooking. This type of organization is known as “mise en place”. Stir-frying happens quickly, so having everything within reach—especially the sauce, chicken and scallions—helps avoid overcooking or burning.
Don’t stop stirring: Once the sauce is added, stir everything constantly. The sugars in the sauce can burn quickly, so continuous stirring ensures an even, glossy coating on the chicken.

Chinese Five-Spice Chicken FAQs

Why is there cornstarch and baking soda in the marinade?

The marinade includes baking soda and cornstarch, as the recipe uses a technique called “velveting” to make the chicken super-tender and juicy. This is a classic restaurant trick for achieving that take-out style texture. Stir-fry the marinated chicken until it develops a deep, golden-brown crust. You’ll find the cornstarch coating helps it crisp up without drying out, keeping the inside tender and juicy.

Do I have to make this in a wok?

A wok is handy because the sloped high sides make stir-frying easy, but you can also use a skillet for stir-fries. Don’t use anything with very low sides though, because you’ll be stirring and tossing the ingredients all the time and you don’t want to spill any over the sides.

A plate with Five Spice Chicken Stir Fry, featuring glazed chicken pieces, green onions, and a serving of white rice. In the background, a glass of yellow liquid is partially visible.

Chinese Five Spice Chicken Stir Fry Recipe

A glass measuring cup filled with a dark liquid, reminiscent of Five Spice Chicken Stir Fry marinade, and a whisk resting on a white speckled surface.

This gorgeous five spice chicken stir fry is so quick and easy to whip up. It’s ideal for dinner on busy weeknights and pairs wonderfully with fluffy white rice and your preferred vegetables. I like to use boneless chicken thighs for a rich, meaty flavor. It’s a great recipe you can customize however you wish and you’ll enjoy cooking this mouthwatering Chinese dish.

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Bella Bucchiotti

Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.