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Chinese Five-Spice Chicken

Chinese Five-Spice Chicken

with Honey-Soy Veggies

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This salt and pepper chicken is a little bit like that other famous Chinese invention; fireworks. Explosive, colourful and downright celebratory. It really is a feast for the senses!

Allergens:GlutenSesameSoy

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 packet

jasmine rice

(May be presentGluten, Milk, Peanuts, Sesame, Soy, Tree Nuts)

1 packet

chicken breast

1 unit

capsicum

½ sachet

Chinese five spice

½ sachet

black sesame seeds

(ContainsSesameMay be presentGluten, Milk, Peanuts, Soy, Tree Nuts)

1 pinch

chilli flakes

1 bag

sugar snap peas

1 unit

long green chilli

Not included in your delivery

1.25 cup

water (for the rice)

¾ tsp

salt

1 tsp

pepper

2 tbs

plain flour

(ContainsGluten)

olive oil

2.5 tbs

soy sauce

(ContainsGluten, Soy)

2.5 tbs

honey

2 tbs

water (for the sauce)

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3480 kJ
Fat28.5 g
of which saturates5.6 g
Carbohydrate91.7 g
of which sugars21.6 g
Dietary Fibre0 g
Protein49.3 g
Cholesterol0 mg
Sodium2170 mg
Utensils
Utensilsarrow down iconarrow down icon
Lid
Medium Pan
Chopping board
Knife
Small Bowl
Large Non-Stick Pan
Medium Bowl
Instructionsarrow up iconarrow up icon
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1

In a medium saucepan, bring the water (for the rice) to the boil. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and keep covered for another 10-15 minutes, or until the rice is tender and all the water is absorbed. TIP: The rice will finish cooking in its own steam so don't peek

2

While the rice is cooking, slice the red capsicum into 0.5cm strips. Trim the sugar snap peas. Thinly slice the long green chilli (if using). In a small bowl, combine the soy sauce, honey and water (for the sauce).

3

In a large frying pan or wok, heat a drizzle of olive oil over a medium-high heat. Add the red capsicum and cook for 2 minutes or until softened. Add the sugar snap peas and honey-soy mixture and cook for a further 1-2 minutes, or until tender. Transfer to a medium bowl and cover to keep warm

4

Chop the chicken breast into 2cm chunks. In a medium bowl, combine the salt, pepper, Chinese five spice (see ingredients list) and plain flour. Add the chicken breast and toss to coat. TIP: Chinese five spice has a strong anise flavour, use less if you're not a fan!

5

Wash out the pan then return to a medium-high heat with a drizzle of olive oil. Once hot, add the chicken and cook, tossing occasionally, for 6-7 minutes, or until browned and cooked through. TIP: Add a drizzle more oil if necessary!

6

Divide the jasmine rice between plates and top with the honey-soy veggies and Chinese salt & pepper chicken. Sprinkle with the long green chilli (if using) and black sesame seeds (see ingredients list).