Five Spice Chicken Stir Fry
Whip up a delicious five spice chicken stir fry in next to no time! Perfect for busy weeknights, this recipe brings bold oriental flavors to your dinner table.
Servings: 4
Equipment
- Wok or Large Skillet
Ingredients
For the Stir Fry:
- 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
For the Sauce:
- 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
To Serve:
- jasmine rice steamed
- sesame seeds toasted, for garnish
Instructions
Marinate the Chicken:
- In a medium bowl, whisk together the soy sauce, Shaoxing wine, cornstarch, five-spice powder, and baking soda.
- Add the chicken and toss to coat. Let it marinate for 5 to 10 minutes.
Make the Sauce:
- In a small bowl, whisk together the sauce ingredients and set aside.
Cook the Chicken:
- Heat a large skillet or wok over medium-high heat.
- Add the cooking oil, then the marinated chicken.
- Stir-fry for 5 to 7 minutes until browned and cooked through.
- Add the scallion whites and cook for 1 minute until lightly charred.
Add the Sauce:
- Pour in the sauce, tossing to coat.
Add the Scallions:
- Stir in the scallion greens and cook for another 30 to 60 seconds until the sauce is glossy and clings to the chicken.
- Serve hot with steamed jasmine rice, garnished with sesame seeds if desired.
Notes
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.
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.
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.
Nutrition
Calories: 444kcal | Carbohydrates: 13g | Protein: 26g | Fat: 31g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 139mg | Sodium: 1374mg | Potassium: 436mg | Fiber: 1g | Sugar: 5g | Vitamin A: 356IU | Vitamin C: 6mg | Calcium: 54mg | Iron: 2mg
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