CHINESE FIVE SPICE CHICKEN STIR-FRY RECIPES
FIVE SPICE CHICKEN STIR-FRY RECIPE - FOOD.COM
This is a recipe I threw together from leftovers. The measurements are all estimates. Five Spice is a strong and distinct flavor so please be mindful. My husband and mother-in-law absolutely LOVED this and pleaded with me to write it down (as much as I can remember). I don't know that I will ever be able to recreate it. I'm very interested in your reviews and input!
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Heat wok or fry pan over medium heat. Add olive oil, then onion and a little salt. Saute until just brown, slightly caramelized.
- Add sesame oil to pan. Add garlic and bell peppers. Salt, slightly. Saute until peppers reach desired tenderness.
- Add chicken, soy sauce, honey, and red pepper flakes. Stir-fry until warm.
- Add ginger and five spice powder. Stir gently.
- I served this over jasmine rice.
- Again, please remember this was thrown together on a whim - please adjust to suit your own tastes.
Nutrition Facts : Calories 111.3, FatContent 2.7, SaturatedFatContent 0.4, CholesterolContent 0, SodiumContent 2161.1, CarbohydrateContent 18.8, FiberContent 2.4, SugarContent 12.5, ProteinContent 5.1
FIVE-SPICE CHICKEN NOODLE STIR-FRY RECIPE | DELICIOUS ...
This clever chicken noodle stir-fry recipe uses time-saving products to make midweek cooking quick and easy. Try our five-spice roast pork, too!
Provided by delicious. magazine
Total Time 20 minutes
Prep Time 5 minutes
Cook Time 15 minutes
Yield Serves 2
Number Of Ingredients 9
Steps:
- Mix the five-spice, honey, ginger and soy sauce in a bowl. Add the chicken and coat it in the marinade.
- Heat 1 tbsp of he oil in a wok over a high heat and fry the chicken for 5 minutes until cooked, sticky and golden. Remove and set aside, then wipe the wok.
- Meanwhile cook the noodles according to the packet instructions. Drain and run under cold water to prevent them sticking, then set aside. Slice the stir-fry veg into matchsticks.
- Add the remaining oil to the wok and stir-fry the veg for 1-2 minutes until beginning to wilt. 5. Return the chicken to the pan with the noodles and fry for 30 seconds with a splash of soy sauce. Divide between two bowls and squeeze over a wedge of lime
Nutrition Facts : Calories , FatContent , ProteinContent , CarbohydrateContent , FiberContent
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CHINESE FIVE-SPICE CHICKEN RECIPE - FOOD.COM
Make and share this Chinese Five-Spice Chicken recipe from Food.com.
From food.com
Reviews 5.0
Total Time 1 hours 5 minutes
Calories 623.7 per serving
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Total Time 1 hours 5 minutes
Calories 623.7 per serving
- Cook uncovered in a preheated 350F (180C) oven, brushing once or twice with the marinade, until the chicken is done, about one hour.
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STICKY CHINESE FIVE SPICE CHICKEN - MARION'S KITCHEN
Glossy, sticky, sweet… this simple marinade turns everyday, oven-baked chicken into what dreams are made of. To amp up the flavour even more, leave it overnight so soak up all that goodness. Gorgeous!
From marionskitchen.com
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- In a large bowl, combine the hoisin, honey, oyster sauce, dark soy sauce, garlic and Chinese five spice. Add the chicken pieces and mix until well coated. Marinate for at least 2 hours and up to overnight. ? Preheat oven to 180°C/356°F (fan-forced). ? Line a large baking tray or roasting dish with foil. Top with a baking rack. Place the chicken pieces onto the baking rack. Cook in the oven for 10 minutes. ? While the chicken is cooking, steam the Chinese broccoli in a bamboo steamer. Or alternatively, place the broccoli in a microwave safe bowl, add a ¼ cup water. Then cover with cling film and microwave on high for 2 minutes. Leave covered until ready to serve. Mix the basting sauce ingredients together in a small bowl. ? Remove the chicken from the oven and brush the top of the pieces with the basting sauce. Place back into the oven to cook for a further 5 minutes or until cooked through. ? Serve with steamed Chinese broccoli and rice.
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SPICY STIR-FRY SAUCE RECIPE | ALLRECIPES
Use this sauce to spice up any stir-fry. May bring a little sweat to your forehead. Marinate meat in sauce if desired. Stir-fry meat and veggies until almost cooked to desired doneness. Add sauce, toss to coat, and heat through. Adjust chile paste for more or less heat.
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Reviews 4.4
Total Time 5 minutes
Category Side Dish, Sauces and Condiments, Sauces
Calories 132.2 calories per serving
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Reviews 4.4
Total Time 5 minutes
Category Side Dish, Sauces and Condiments, Sauces
Calories 132.2 calories per serving
- Whisk soy sauce, rice wine, sugar, chile paste, sesame oil, crushed red pepper, garlic, cornstarch, and ginger together in a bowl.
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CHICKEN AND VEGETABLE STIR FRY RECIPE | JAMIE OLIVER
As seen on Friday Night Feast, my colourful Chinese-style stir-fry is easy, delicious and good for you, plus it’s ready in less time than it takes to order a takeaway. Feel free to mix up the veg, or swap out the chicken for another protein. Give it a go!
From jamieoliver.com
Total Time 20 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 506 calories per serving
From jamieoliver.com
Total Time 20 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 506 calories per serving
- Peel and finely chop the garlic and ginger, deseed and finely chop the chilli.
- Peel the carrots, halve lengthways, then finely slice. Peel the onion, deseed the pepper, then finely slice. Trim the broccoli (halving any thick stalks lengthways), wipe the mushrooms clean, trim the stalks and halve any larger ones.
- Cut the chicken into 1cm strips and toss in a bowl with the Chinese five-spice and sesame oil.
- Place a wok or large non-stick frying pan on a medium-high heat with the vegetable oil. Add the garlic, ginger and chilli, toss for 30 seconds, then add the chicken and stir-fry for 1 to 2 minutes more, or until golden.
- Add all the veg and stir-fry for a further 3 to 4 minutes, until the chicken is cooked through and the veg is tender but with a bit of bite.
- Meanwhile, cook the noodles in a large pan of boiling salted water according to the packet instructions.
- Use tongs to drag the noodles straight into the wok, then add the soy and black bean sauce and toss to coat.
- Divide between your plates, scatter over the sesame seeds and coriander, and dig in.
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EASY CHICKEN STIR FRY | CHINESE FIVE SPICE RECIPE
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CHINESE FIVE SPICE CHICKEN STIR-FRY - CHINESE STYLE RECIPE ...
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CHINESE FIVE SPICE STIR FRY RECIPE | SCHWARTZ
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CHINESE FIVE SPICE CHICKEN STIR FRY - ZEST!
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FIVE-SPICE CUCUMBER AND CHICKEN STIR-FRY | SLIMMING WORLD
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From slimmingworld.co.uk
From slimmingworld.co.uk
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