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Five Spice Chicken Stir-Fry

Five Spice Chicken Stir-Fry

with Zesty Brown Rice

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Looking for a tasty midweek dinner option? Try cooking up our Chicken Stir-Fry with Rice in just 20 minutes for a balanced and tasty dinnertime.

Tags:Under 550 caloriesLow Salt
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

1 unit(s)

Red Pepper

1 unit(s)

Spring Onion

1 pot(s)

Chinese Five Spice

150 grams

Brown Basmati Rice

1 sachet

Soy Sauce

(ContainsCereals containing Gluten, Soya)

1.5 unit(s)


280 grams

Diced Chicken Breast

1 unit(s)

Garlic Clove

1 punnet(s)

Baby Corn

1 bunch(es)


¼ pot(s)


1 sachet


Not included in your delivery

75 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1690 kJ
Energy (kcal)404 kcal
Fat7.0 g
of which saturates3.0 g
Carbohydrate44 g
of which sugars11.0 g
Protein40 g
Salt1.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Frying Pan
Instructionsarrow up iconarrow up icon
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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.


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.


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.


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.


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.

  • 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!