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Five Spice Chicken

Five Spice Chicken

with Bok Choy and Zesty Rice

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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 glutenSoya

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 conflict 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.

Preparation Time20 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

280 grams

Diced Chicken Breast

1 sachet

Soy Sauce

(ContainsCereals containing gluten, Soya)

1 unit(s)

Garlic Clove

1 piece


1 unit(s)


½ pot(s)

Chinese Five Spice

150 grams

Basmati Rice

1 pack(s)

Pak Choi

Not included in your delivery

300 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1954 kJ
Energy (kcal)467 kcal
Fat5.0 g
of which saturates2.0 g
Carbohydrate63 g
of which sugars2.0 g
Protein42 g
Salt2.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Frying Pan
Cutting board
Instructionsarrow up iconarrow up icon
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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.


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.


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 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.


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


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