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Five Spice Chicken

Five Spice Chicken

with Brown Rice and Garlicky Bok Choy

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What are these mysterious five spices that so often sneak their way into Chinese cooking? The exact formula can vary from place to place but usually it’s a concoction of star anise, cloves, cinnamon, fennel seeds and Sichuan pepper. This dish was inspired by a trip to Australia where they use all sorts of Asian flavours in their cooking. We teamed it up super fresh bok choy for a summertime burst of flavour!

Tags:Extra spicy
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 Time35 minutes
Difficulty levelMedium

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

300 grams

Brown Basmati Rice

6 unit(s)

Chicken Thigh

2 pack(s)

Pak Choi

3 unit(s)

Spring Onion

1 unit(s)

Red Chilli

4 unit(s)

Garlic Clove

2 unit(s)


2 tbsp

Rice Vinegar

5 tbsp

Soy Sauce

(ContainsCereals containing gluten, Soya)

2 tsp

Chinese Five Spice

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2456 kJ
Energy (kcal)587 kcal
Fat15.0 g
of which saturates3.0 g
Carbohydrate67 g
of which sugars8.0 g
Protein45 g
Salt5.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Large Pan
Frying Pan
Instructionsarrow up iconarrow up icon

Put a large saucepan of water with a pinch of salt on to boil for the rice. Rinse the brown rice in a sieve under running water for 1 minute then add it to your pan of boiling water. Cook for 25 mins. Then drain and return to the pan. Cover with a tea towel and leave off the heat until the chicken is cooked.


Remove the root from the bok choy and chop widthways into four pieces. Remove the root from the spring onion and thinly slice, separating the white and green parts. Halve the red chilli and remove the seeds then finely chop. Peel and grate the garlic (or use a garlic press). Peel the ginger using the edge of a spoon and grate it. Chop the chicken into bite-sized pieces.


Mix the garlic, ginger, rice vinegar and half the soy sauce in a mixing bowl. Add a pinch of sugar (if you have some). Stir in the Chinese five spice and as much of the chilli as you dare! Add the chicken and marinate for as long as your hunger allows.


Heat a splash of oil in a frying pan on medium-high heat. Once hot, add the chicken and marinade. Cook until caramelised, 7-8 mins. TIP: The chicken is cooked when it is no longer pink in the middle. Every 3 mins add a small splash of water to 'de-glaze' the pan. (That’s chef talk for stripping off the little burnt bits that’ll give your sauce lots of extra taste!).


When the chicken is cooked add the whites of the spring onion. After 30 seconds add the bok choy and remaining soy sauce. Stir-fry for until the bok choy has wilted, 2 mins.


Serve the five spice chicken on top of the brown rice, sprinkled with the greens of the spring onion. Enjoy!