Skip to main content

Chinese Recipes

Five Spice Chicken

Five Spice Chicken

Five Spice Chicken

with Bok Choy and Zesty Rice

Get 50% off 1st box + free dessert for life!

We love a good Chicken with Bok Choy and Rice and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Allergens:

Cereals containing gluten

•Soya

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total20 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

260

Diced Chicken Breast

150

Basmati Rice

25

Soy Sauce

(Contains: Cereals containing gluten, Soya)

150

Pak Choi

1

Garlic Clove**

1

Lime

1

Ginger

½

Chinese Five Spice

Not included in your delivery

300

Water for the Rice

Nutritional information

Energy (kcal)467 kcal

Energy (kJ)1954 kJ

Fat5 g

of which saturates2 g

Carbohydrate63 g

of which sugars2 g

Protein42 g

Salt2 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Medium Saucepan

•Grill Pan

•Chopping Board

•Bowl

Instructions

Cook the Rice

1

Pour the water (see ingredients for amount) into a large saucepan and bring to the boil. When boiling, stir in the rice and a pinch of salt, lower the heat to medium and pop a lid on the pan. Cook for 10 mins, then remove from the heat and set aside (still covered) for another 10 mins or until ready to serve. TIP: The rice will finish cooking in its own steam.

Cook the Chicken

2

Heat a drizzle of oil in a large frying pan over medium heat. When hot, add the diced chicken and stir-fry until golden all over and cooked through, 10-12 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.

Prep Time

3

While the chicken is cooking, prep the bok choy. Peel and grate the garlic (or use a garlic press). Peel and grate the ginger. Zest the lime then cut into wedges. Trim the bok choy then thinly slice widthways.

Add the Bok Choy

4

Add the Chinese five spice, garlic and ginger and a splash of water to the chicken and cook, stirring for 1 min. Add the bok choy to the pan, stir and cook for 4 more mins before adding the soy sauce and half the lime juice. Let the mixture bubble for a final minute, season to taste and remove from the heat.

Finish the Rice

5

Fluff up the rice with a fork then fold through the remaining lime zest. Season with salt and pepperto taste.

Serve

6

Divide the zesty rice between your plates. Top with the chicken and bok choy and serve with the lime wedges for squeezing over. Enjoy!

Meal right image

Explore Similar Recipes

Chicken Recipes

Chicken Breast Recipes

Meal left image

Meal right image

Explore Our Meal Kits

Meal Boxes for 1 Person

Vegetarian Meal Delivery

Calorie Smart Meal Delivery

Family Food Boxes

Meal left image

More delicious recipes with similar ingredients

Mango Chicken Wraps

with Green Pepper

Mango Chutney Glazed Chicken Wraps

with Spiced Yellow Pepper and Potato Wedges

Beef and Potato Keema Naans

with Baby Gem Salad and Garlicky Yoghurt

Chicken Korma Style Curry

with Green Beans and Rice

Christmas Beef Gravy

Southwestern Pork Burgers

with Chipotle Sauce and Breaded Zucchini

Chimmichurri Sirloin Steak and Prawn Tacos

with Harissa Mayo and Wedges

Meatloaf à la Mom

with Roasted Root Veggies and Thyme Gravy

Goudalicious Beyond Burgers™

paired with Potato Wedges and Creamy Mustard Aioli

Blackened Tilapia Tacos

with Pineapple Salsa and Red Cabbage Slaw

Black Bean and Poblano Flautas

with Guacamole and Pico de Gallo

Carne Asada Steak Bowls

with Tomato Scallion Salsa and Avocado Crema

Thai Style Spiced Naked Burgers

with Sweet Potato Wedges and Baby Gem Salad

Bhaji Burger

with Paneer and Nigella Seed Wedges

Prawn Green Thai-Style Curry

with Carrot and Rice

Sirloin Steak

with Garlic and Chervil Sauce, Crushed Roasted Potatoes and Asparagus

Beetroot, Lentil & Goat's Cheese Salad

with Walnuts and Dill

Chorizo, King Prawn and Pea Risotto

with Italian Style Cheese

Pepper Crusted Swordfish Steak

with Mediterranean Salad

Honey Sesame Chicken

with Broccoli over Jasmine Rice

Highest-rated dinner recipes

Surf and Turf: Fillet Steak and King Prawns

with Asparagus, Wedges and Lemon Garlic Butter

King Prawn Risotto

With Tender Asparagus Spears and Dukkah Spice

Seared Duck Breast in Balsamic Gastrique Sauce

with Rosemary Roast Potatoes and Garlic Cavolo Nero

Prawn and Serrano Linguine

Coconut Dal with Roasted Butternut Squash,

Onion Textures and Warm Flatbreads

Tempting Tiger Prawn Risotto

With Tender Asparagus Spears and Dukkah Spice

Pan-Fried Venison Steaks

with Rosemary Potatoes and Creamy Mustard Sauce

Penne Beef Ragu Alforno

with Cucumber and Tomato Salad

BBQ Pulled Chicken Loaded Cheesy Fries

with Fresh Avocado, Coriander and Chilli Salsa

Roasted Duck Breast and Redcurrant Jus

with Rosemary Roasties, Tenderstem® Broccoli, Cavolo Nero and Carrots

Creamy Fish Curry

with Sweet Potato and Cheat's Chapatis

Truffled Chicken, Bacon and Mushroom Pie

with Honey Butter Glazed Chantenay Carrots

Ultimate Creamy Coronation Chicken

with Garlic Butter Rice and Green Beans

Venison Steak and Creamy Mustard Sauce

with Rosemary Potatoes, Tenderstem® Broccoli and Roasted Pear Salad

Chilli ‘n’ Cheese Topped Smoky Sausage

with Bacon Jam, Fries & Slaw

Presto Bacon Pesto Pasta

with Peas, Tenderstem® and Italian Style Cheese

Speedy Rosemary Lamb and Mushroom Rigatoni

with Creamy Tomato Sauce, Rocket and Cheese

Rosemary Scented Lamb Loin

with Blue Cheese, Leek and Potato Gratin

Creamy Linguine

with Prawns and Serrano Ham

Cajun Spiced Bass

with Sweet Potato & Cavolo Mash with a Chive Dressing

This week's must-try HelloFresh recipes

Sausages and Smoky Bean Casserole

with Bell Pepper and Garlic Ciabatta

Handmade Cheesy Curried Aloo Matar Filo Parcels

with Mango Chutney, Cucumber and Baby Leaf Salad

Creamy Butter Bean and Pepper Rice Bowl

with Cheese and Pesto Drizzle

Pesto Crusted Cod and Garlic Butter Sauce

with Spinach Mash and Roasted Carrots

Speedy Cajun Prawn Rigatoni

with Pepper and Peas

Indonesian Style Chicken Satay Traybake

with Sweet Potato Fries and Baby Leaf Salad

Lemongrass Chicken Bánh Mì Inspired Salad

with Garlic Croutons, Peanuts and Sambal Mayo Drizzle

Tex-Mex Style Pork Mince Tacos

with Tomato Salsa, Baby Gem and Grated Cheese

Quick Chicken and Pesto Cream Sauce

with Leek, Mashed Potatoes and Roasted Green Beans

Mediterranean Style Avocado & Pepper Salad

with Greek Style Cheese, Herby Potatoes and Pesto Drizzle

Char Siu Glazed Pork Steaks and Crispy Seaweed Style Kale

and Salt and Pepper Chips

Sirloin Steak in Caribbean Style Sauce and Spiced Mac & Cheese

with Corn on the Cob, Bacon Roasted Tenderstem® and Green Beans

Summer Sun-Dried Tomato Salmon en Croute and Pesto Potatoes

with Lemon Pickled Shallot, Asparagus and Green Beans

Indonesian Style Spiced Sticky Chicken and King Prawn Fried Rice

with Young Pea Pods, Lime and Tenderstem® Broccoli

Saag Chana Masala

with Gunpowder Potatoes, Bell Pepper and Naan

Hot Honey Spiced Chicken Thighs

with Rosemary Chips and Baby Gem Salad

Oven-Baked Bacon & Mushroom Risotto

with Rocket Salad

Beef and Beany Quesadillas

with Pepper and Baby Leaf Salad

Chermoula Chicken and Warm Panzanella Pasta Salad

with Harissa, Baby Plum Tomatoes and Ciabatta Croutons

Crispy Cajun Fried Chicken

with Wedges and Spring Onion & Avocado Slaw