Quick and easy to make, this is my take on a Chinese 5-Spice Chicken Stir-Fry. You can have a great meal on the table in about 20 minutes. Serves 4.
Ingredients:
- 400 g Chicken breasts Cut in about 2 cm cubes
- 1 tbsp Chinese 5-spice powder
- 2 tbsp Cornflour (Cornstarch in USA).
- 2 Medium Onions Diced.
- 225 g Long grain rice
- 620 ml Chicken Stock I usually make this from 1 or 2 chicken stock cubes.
- 125 g Frozen peas
- 0.5 tsp Turmeric
- 3 tbsp Chinese oil for stir frying I usually get this in a bottle from a local supermarket, but I have used Olive Oil successfully.
Method
In a large bowl, place the 5-spice powder with the cornflour and then add the chicken cubes and toss to coat.
In a hot wok, add 2 tbsp of the oil and then stir fry the coated chicken for 5 minutes. Remove the chicken from the wok.
Add 1 tbsp oil to the wok and fry the onion for about a minute until it’s just starting to soften.
Add the (uncooked) rice, turmeric and chicken stock to the wok, bring to the boil and then add the peas and chicken.
Simmer for about 12-15 minutes. The rice should absorb the water and be tender. If the rice is still al-dente (i.e. it still is a little hard when chewed) then simmer for another 2 minutes. If you need to add more water, use boiling water and only add a tbsp at a time.
Serve hot. You can garnish with chopped chives.
