Chinese 5 Spice Chicken

w/ Brown Rice & Ginger Pak Choi

Serves 3

Cooking Time ~30/40 minutes

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Ingredients:

3x Skinless Chicken Breast

1 tsp Chinese 5 Spice Powder

1x Chunk of Fresh Ginger (peeled and finely diced)

2x Garlic Cloves (peeled and finely diced)

1x Red Chilli

3tbsp Runny Honey

1½tbsp Soy Sauce

300g Uncooked Brown Rice (White basmati/long-grain is fine)

For the Pak Choi:

3tbsp Soy Sauce

1tbsp Sweet Chilli Sauce

2tbsp Toasted Sesame Oil

1x Chunk of Fresh Ginger (peeled and finely diced)

1x Garlic Clove (peeled and finely diced)

4x Pak Choi (thoroughly washed)

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Method:

Preheat your oven to 200ºc & wash your Chicken Breasts under cold water.

This whole recipe takes around 30 minutes so if you’re using Brown Rice, get that on the go now. Wash your Rice before cooking and add a generous amount of Salt to your cooking liquid – I like to use Vegetable Stock with this recipe.

Mix 5 Spice Powder, Ginger, Garlic, Chilli with a glug of Olive/Veg Oil in a bowl and season with Salt & Pepper. Apply marinade to Chicken Breasts.

Roast the Chicken Breasts in the oven for 15 minutes.

Add your Honey & Soy Sauce to a small saucepan and cook over a medium heat, stirring until the Honey has melted.

Remove the Chicken Breasts after 15 minutes and turn them over. Apply the Honey Glaze to all Breasts and return to oven for a further 10 minutes or until cooked all the way through. You don’t want to dry these Chicken Breasts out – 25 minutes should be plenty of cooking time. When the Chicken Breasts go back in the oven, make a start on the Pak Choi.

For the Pak Choi, carefully slice the rough ends off so that the leaves come away uniformly. Ensure you’ve washed them thoroughly to get rid of all the grit that sits between the leaves.

Add the Soy & Sweet Chilli Sauce to 4tbsp of Water and mix well.

Add a drop of Olive/Veg Oil and the Sesame Oil into a large frying pan on a medium/high heat, add the Ginger & Garlic and stir fry for around 30 seconds. Add the Pak Choi and stir fry for another 2 minutes. Add the Soy & Sweet Chilli Mixture to the pan, cover and let steam/simmer for a further 2 minutes.

Once your Rice is cooked, drain and stir through a couple of dashes of Soy Sauce.

Slice your Chicken Breasts and plate up, making sure you spoon over some of the Chilli, Garlic & Ginger that the Chicken has been cooking in.

Enjoy. If you fancy sharing your effort, then please tag @wellgoodgrub on Instagram.

#WellGoodGrub