| Five
Spice Chicken Ingredients |
| |
| 700g chicken breast
fillets, sliced thinly
1 teaspoon finely
grated lime rind
2 tablespoons
lime juice
2 cloves garlic
crushed
2 teaspoon fresh
ginger, grated
1 teaspoon five-spice
powder
60ml soy sauce
2 tablespoons
peanut oil
250g chinese cabbage,
shredded
120g bean sprouts,
tips trimmed |
|
 |
| Five
Spice Chicken Steps |
| |
| 1.
Combine chicken, rind, juice, ginger, five spice and 1 tablespoon
of the sauce in large bowl; refrigerate 3 hours or until
required. (Can be made a day ahead to this stage or frozen
for up to 3 months)
2. Heat half of
the oil in heated large wok or frying pan; stir-fry chicken
mixture, in batches, until chicken is browned and cooked
through.
3. Heat remaining
oil in wok; stir-fry cabbage, sprouts and onion until cabbage
is just wilted.
4. Return chicken
mixture to wok with coriander and remaining sauce; stir-fry,
tossing to combine with vegetables. Serve with deep-fried
rice noodles if desired. |
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