Make your own gourmet stir fry at home: easy chicken stir fry recipe with chinese 5 spice

Embark on a culinary adventure with our tantalizing chicken stir fry recipe, infused with the aromatic allure of Chinese 5 spice. This harmonious blend of star anise, cloves, cinnamon, fennel, and Szechuan peppercorns elevates the dish to a symphony of flavors that will dance on your taste buds.

Gather Your Culinary Arsenal

Before embarking on this delectable journey, ensure you have the following ingredients at your disposal:

• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 tablespoon cornstarch
• 2 teaspoons soy sauce
• 2 teaspoons Chinese rice wine or dry sherry
• 1 teaspoon sesame oil
• 1 teaspoon Chinese 5 spice powder

Vegetables for a Vibrant Canvas

• 1 cup broccoli florets
• 1 cup sliced carrots
• 1 cup sliced bell peppers (any color)
• 1/2 cup sliced onion
• 1/4 cup chopped garlic
• 1/4 cup chopped ginger

Sauce Symphony

• 1/4 cup chicken broth
• 2 tablespoons soy sauce
• 1 tablespoon Chinese rice wine or dry sherry
• 1 tablespoon honey
• 1 tablespoon cornstarch
• 1/4 teaspoon sesame oil

The Art of Preparation

1. Prepare the Chicken: In a bowl, combine the chicken with cornstarch, soy sauce, rice wine, sesame oil, and Chinese 5 spice powder. Toss to coat evenly.

2. Marinate for Flavor: Allow the chicken to marinate for at least 30 minutes, or up to overnight, to absorb the delectable flavors.

3. Prepare the Vegetables: Cut the vegetables into uniform pieces to ensure even cooking.

4. Make the Sauce: In a small bowl, whisk together the chicken broth, soy sauce, rice wine, honey, cornstarch, and sesame oil. Set aside.

Stir-Frying to Perfection

1. Heat the Wok: Heat a large wok or skillet over high heat. Add 2 tablespoons of vegetable oil and swirl to coat the bottom.

2. Cook the Chicken: Add the marinated chicken to the hot oil and cook, stirring constantly, until browned and cooked through. Remove from the wok and set aside.

3. Sauté the Vegetables: Add the vegetables to the wok in the following order: onion, garlic, ginger, carrots, bell peppers, and broccoli. Stir-fry for 2-3 minutes, or until the vegetables are tender-crisp.

4. Return the Chicken: Add the cooked chicken back to the wok and stir to combine.

5. Add the Sauce: Pour the prepared sauce over the chicken and vegetables. Stir well to coat everything evenly.

6. Simmer and Thicken: Bring the sauce to a boil, then reduce heat and simmer for 1-2 minutes, or until the sauce has thickened and the vegetables are heated through.

Finishing Touches

1. Garnish and Serve: Remove the wok from the heat and garnish with sliced green onions or sesame seeds. Serve immediately over rice or noodles.

Variations to Suit Your Palate

• Spicy Stir-Fry: Add a pinch of red pepper flakes or chili powder to the sauce for a fiery kick.

• Vegetarian Delight: Substitute tofu or tempeh for the chicken for a meatless version.

• Add Your Favorite Vegetables: Experiment with other vegetables such as snap peas, baby corn, or bamboo shoots.

The Joy of Chinese 5 Spice

Chinese 5 spice is a versatile blend that adds depth and complexity to a wide range of dishes. Its harmonious combination of spices creates a symphony of flavors that tantalizes the taste buds and leaves a lasting impression.

Quick Answers to Your FAQs

Q: What is the best way to cut the chicken for stir-frying?
A: Cut the chicken into bite-sized pieces to ensure even cooking and tenderness.

Q: Can I substitute other vegetables for the ones listed in the recipe?
A: Yes, you can experiment with different vegetables such as snow peas, baby corn, or asparagus.

Q: How do I know when the chicken is cooked through?
A: The chicken is cooked through when it is no longer pink on the inside and the juices run clear when pierced with a fork.

Q: What is the best way to store leftovers?
A: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Q: Can I freeze the stir-fry?
A: Yes, you can freeze the stir-fry for up to 2 months. Thaw overnight in the refrigerator before reheating.