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Five Spice Chicken Stir-Fry

Five Spice Chicken Stir-Fry

with Zesty Brown Rice
3.5(642)
Recipe Development Team
Recipe Development TeamUpdated on March 31, 2026
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Calories
: 
404 kcal
Protein
: 
40g protein
Total
: 
20 minutes
Difficulty
: 
Medium
Allergens:
  • Cereals containing gluten
  • Soya
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1

Bell Pepper

260

Diced Chicken Breast

60

Baby Corn

½

Chinese Five Spice

12.5

Soy Sauce

(Contains: Cereals containing gluten, Soya)

1

Steamed Brown Basmati Rice

15

Honey

1

Garlic Clove

1

Spring Onion

5

Cornflour

1

Lime

1

Coriander

Not included in your delivery

75

Water for the Sauce

Energy (kcal)404 kcal
Energy (kJ)1690 kJ
Fat7 g
of which saturates3 g
Carbohydrate44 g
of which sugars11 g
Protein40 g
Salt1 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Chopping Board
•Bowl
•Grill Pan

Instructions

PDF
Cook the Rice
1

a) Add the boiling water from your kettle to a large saucepan along with a pinch of salt and bring back to the boil. b) When boiling, stir in the brown rice and cook for 25 mins. TIP: Add more water if it starts to evaporate too much. c) When cooked, drain in a sieve then return to the pan off the heat. Cover with a lid to keep warm.

Prep
2

a) Meanwhile, halve then remove the core from the red pepper and thinly slice. Trim the spring onion and thinly slice. Peel and grate the garlic (or use a garlic press). Halve the baby corn lengthways, roughly chop the coriander (stalks and all), zest the lime and cut in half.

Chicken Time
3

a) Pop the diced chicken into a mixing bowl. Season with salt and the Chinese five spice. b) Use your hands to rub the flavours all over the chicken. IMPORTANT: Remember to wash your hands and equipment after handling raw meat.

Make the Sauce
4

a) Meanwhile, squeeze the juice of the lime into a small bowl. Mix in the soy sauce, water (see ingredients for amount) and cornflour. TIP: Don't add it all! (check ingredients for amount) and half the lime zest. Keep to one side.

Cause a Stir-Fry!
5

a) Heat a splash of oil in a frying pan over high heat. When hot, stir-fry the chicken until browned, 5 mins. Add the pepper and corn, cook for another 5 mins, then add the garlic and cook for 1 minute more. Pour in the sauce, stir together and cook until the sauce has thickened. b) Remove from the heat. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.tTIP: If your sauce is a bit thick, add a splash more water.

Finish and Serve
6
  • Cook the rice according to pack instructions. - Transfer the rice to a large mixing bowl. - Add the spring onion, half the coriander and the remaining lime zest. Stir together well. - Season to taste with salt and pepper. - Share the rice between your bowls. Spoon the stir-fry on top of your rice and sprinkle over the remaining coriander. Enjoy! ENJOY!
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