CHICKEN WITH FIVE SPICE AND PEPPERS
Prepare everything before you cook. It is a lovely dish to do!The mix of Chinese Five Spice is a fabulous flavour! You can also change the meat element to beef, pork or lamb.
Ingredients
- 500 g of chicken breast – cut into slices/strips
- Marinade
- 2 tbsp Sesame Oil
- 1 tbsp Mirin or Rice wine
- 2 tbsp Soy dark
- 2 tbsp Hoisin
- 2 tbsp Black bean sauce optional
- 1 tbsp Chinese Five Spice
- 1 tbsp cornflour
- 2 tbsp – olive oil you could mix a little sesame oil in with the olive oil or use a good vegetable oi
- 2 Peppers – any colour – medium dice
- 1 large onion – medium dice
- 1 Red chili – medium size - sliced and diced coarsely use all of the chilli if you like it hot
- 1 inch ginger grated
- 2 cloves of garlic crushed
- 2-4 Spring Onions – sliced into short sections
- 100 g chestnut mushrooms – sliced optional
- Season to taste
Instructions
- Mix the marinade ingredients together and stir in the chicken strips, leave for around and hour or so.
- Next prepare the vegetables and have them ready to cook. Put the oil in a pan on a medium heat, add the onion and peppers. Do not allow to burn, reduce heat if needed. When softened – 5-10 minutes add the chicken strips using a slotted spoon so that the marinade is kept till later. Cook the chicken with the vegetables for a further 10 minutes.
- Add the garlic, ginger, and chili to the pan. Cook for a few minutes, add the mushrooms and cook for a few minutes. Then add the marinade liquid, add some water to the bowl and mix it to get the remaining marinade incorporated and add to the pan. The mixture should start to thicken. If it goes too thick add some more water. Leave to simmer while you cook the rice, test for season – add salt and pepper to taste.
- A hearty serving for two with some left for freezing.
Tried this recipe?Let us know how it was!