Chinese Five Spice Stir Fry

Chinese Five Spice Stir Fry

Chinese Five Spice Stir Fry

Cook Time
25 Minutes
Chinese Five Spice Stir Fry
  • 450 grams (1 bag) chicken breasts, boneless, skinless

  • 2 tablespoons Chinese 5 Spice

  • 2 tablespoons sesame oil

  • 4 tablespoons soy sauce

  • 300 grams (11 ounces) egg noodles

  • 1 tablespoon vegetable oil

  • 1 red onion, chopped

  • 1 red pepper, chopped

  • 1 yellow pepper, chopped

  • 2 large carrots, sliced into sticks

  • 125 grams (5 ounces) mange tout

  • 125 grams (5 ounces) cavolo nero or kale

  • 125 grams (5 ounces) beansprouts

  • 6 radishes, sliced

  • 1 red chilli, chopped

  • 2 teaspoons Sesame Seed

Cooking tip
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  • 1 Marinate the chicken breasts in the Chinese 5 Spice Seasoning, sesame oil and soy sauce. Cover and set aside to marinate for 30 minutes at room temperature or overnight in the refrigerator.
  • 2 Heat a griddle pan and sear the chicken for 3 minutes on each side, then finish off cooking in a pre-heated oven at 180゜C, 350゜F, Gas Mark 4 for 15-20 minutes, until juices are clear and chicken is cooked through.
  • 3 In the meantime, cook the noodles according to the pack instructions. Drain and set aside.
  • 4 Add the vegetable oil to a hot pan or wok, toss in the red onions, peppers and peppers and fry for 3 minutes on a medium heat. Add the mange tout, cavolo nero and beansprouts and stir through. Lastly, add the noodles and spring onions to the pan, add a dash of soy sauce to taste and stir through.
  • 5 Slice the cooked chicken into strips and serve on top of the noodles and vegetables with the radishes, chilli and sesame seeds.
  • 6