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Chinese Recipes

Five Spice Chicken

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 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!

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