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Five Spice Chicken Stir-Fry

Five Spice Chicken Stir-Fry

with Zesty 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 calories
Preparation Time20 minutes
Difficulty levelLevel 2
serving amount
serving amount

1 unit(s)


1 unit(s)

Red Pepper

1 unit(s)

Spring Onion

1 pot(s)

Chinese 5 Spice

150 grams

Brown Basmati Rice

1 sachet

Soy Sauce

(ContainsGluten, 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)


Not included in your delivery

75 milliliter(s)


Nutritional information
Nutritional information
Energy (kJ)2125 kJ
Energy (kcal)508 kcal
Fat7.0 g
of which saturates3.0 g
Carbohydrate66 g
of which sugars10.0 g
Protein43 g
Salt2.0 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Cutting board
Frying Pan
Cook the Rice
Cook the Rice

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, trim the carrot (no need to peel) and coarsely grate. b) 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
Chicken Time

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
Make the Sauce

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!
Cause a Stir-Fry!

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
Finish and Serve

a) Finish the rice by stirring in the carrot, spring onion, half the coriander and remaining lime zest. b) Season to taste with salt and pepper. Share the rice between your bowls. Spoon the stir-fry on top and sprinkle over the remaining coriander. ENJOY!