Chinese 5 Spice Chicken Stir Fry
I love Chinese food but eating it can be a gamble as I’m never 100% sure it will be gluten-free – so to get around this, I make my own! This delicious, Chinese-style chicken dish is super easy to whip up at home, will make your house smell divine PLUS it’s a little bit healthier too!
- 600 g boneless, skinless chicken breasts, cut into thin strips
- 250 g leeks, thinly sliced
- 1 onion (red or brown) thinly sliced
- 250 g asparagus, woody base discarded, peeled ¾ of the way down & each spear cut into 3 pieces
- 100 g cavolo nero, tough inner stalk removed, then sliced
- 2 tbsp sesame oil
- 2 tbsp peanut, sunflower, rapeseed, or light olive oil
- 120 ml coconut aminos or teriyaki sauce (for the coconut aminos I recommend the Rayners brand)
- 2- 2 ½ tsp Chinese 5 spice (depending how intense a flavoursome you want the stir fry)
- sea salt or Herbamare
- cracked black pepper
- fresh coriander, spring onions, and roastedpeanuts or cashews
- cauliflower, coconut or egg fried rice or noodles
- Place the chicken strips into a mixing bowl with the sesame oil and Chinese 5 spice, toss (or stir) well to coat, then leave to marinate for 30 minutes.
- Place a non-stick frying pan over a medium heat, then add the marinated chicken and leave to cook, un-touched, for 10 minutes before turning the strips over and continuing to cook for an additional 10 minutes, moving the pieces around frequently to stop them from burning. Once the strips are crispy and golden, remove them from the heat and set them aside.
- Place a second, large, non-stick frying pan (or wok) over a gentle heat, add the oil and, when warm, sauté the onions for around 5 minutes until they are soft and translucent. Add in the sliced leeks, season with sea salt or Herbamare (or a combination of both) and continue to cook for 5 minutes, stirring continuously to prevent them from burning. Add the asparagus, cook for 5 minutes, then add the cavolo nero and continue to cook until the leaves have wilted, and the asparagus is al dente – this should take between 5 and 10 minutes.
- Add the cooked chicken strips to the pan with the vegetables, alongside a touch of cracked black pepper, then pour in the coconut aminos (or teriyaki sauce), toss well to ensure everything is coated and continue to cook over a medium/high heat for a couple more minutes until everything is piping hot.
- Serve with the rice of your choice - or this dish is just as delicious served on a bed of freshly cooked noodles – and garnish with fresh coriander, chopped spring onions and your favourite toasted nuts.
- When making this recipe, I’d LOVE to see how you get on so either send me a photo to email@example.com or post a picture to Instagram using the #myrelationshipwithfood and tag @myrelationshipwithfood
LISA’S TIP – The ingredients in this dish come together to deliver you a flavour-packed meal that will please even the pickiest of eaters and make you wonder why you ever bothered with takeout! It’s incredibly versatile; switch the chicken for tofu or salmon and use whatever vegetables you happen to have on hand – the odds and ends we often find lurking in our veg drawers are perfect for this – just make sure you cook the chicken and vegetables separately and then combine them just before serving. If you have any leftovers, then don’t throw them away – toss them with your choice of salad leaves, sprinkle with chopped coriander and toasted sesame seeds and you have yourself a delicious Chinese Chicken Salad. If you are grain-free then try serving this dish with cauliflower rice – it’s perfect for soaking up all those delicious flavours.