Chinese Five Spice Chicken Stir-Fry
with Bok Choy
Spice mixes are like 90s pop groups – great in groups of five. That’s why Chinese five spice adds an unmistakeable touch to this stir-fry. Our blend includes cinnamon and cloves for a deep flavour, with pepper for heat and star anise and fennel for a hint of aniseed. If aniseed is not your thing, use less of the spice mix – just a little goes a long way to spice up your life!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 knob
ginger
½ sachet
Chinese five spice
(May be present: Gluten. )
1 packet
chicken thigh
1 unit
red capsicum
1 unit
carrot
1 bunch
baby bok choy
1 packet
roasted cashews
(Contains Tree Nuts; May be present: Milk, Peanut, Sesame, Soy. )
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
Not included in your delivery
olive oil
1.5 cup
water (for the rice)
2.5 tbs
soy sauce (or gluten-free tamari soy sauce)
(Contains Soy, Gluten;)
2 tbs
honey
1 tbs
vinegar (white wine or rice wine)
2 tbs
water (for the sauce)
Nutritional Values
Utensils
Cooking Steps
In a medium saucepan, bring the water (for the rice) to the boil. TIP: Put a lid on the saucepan to help the water boil faster. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove the pan from the heat and keep covered for another 10 minutes, or until the rice is tender and the water is absorbed. TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, finely grate the ginger. In a medium bowl, combine the ginger, soy sauce, honey, vinegar and Chinese five spice (see ingredients list). TIP: Chinese five spice has a strong aniseed flavour, use less if you're not a fan! Cut the chicken thigh into 2cm chunks. Add the chicken to the the soy sauce mixture. Toss to coat and set aside.
Thinly slice the red capsicum. Cut the carrot (unpeeled) into 0.5cm half-moons. Roughly chop the baby bok choy.
In a large frying pan or wok, heat a drizzle of olive oil over a medium-high heat. Once hot, using tongs, transfer the chicken to the frying pan, reserving the marinade in the bowl. Cook the chicken, tossing, for 4-5 minutes, or until golden and caramelised (the chicken will finish cooking in step 5). Transfer to a plate. Add the red capsicum and carrot to the pan. Cook, tossing, for 2-3 minutes, or until tender.
Add the chicken, water (for the sauce) and the reserved chicken marinade to the pan. Stir together, reduce the heat to medium, and cook for 3-4 minutes, or until the chicken is cooked through and the sauce is slightly reduced. Add the baby bok choy and cook for a further 2 minutes, or until just wilted.
Divide the basmati rice between bowls and top with the Chinese five spice stir-fry. Garnish with the roasted cashews.