Gluten-free Sugar-free Five Spice Chicken

method

Put the 5 spice on a plate and add the chicken pieces, mix together and season with salt and pepper.
Put the rice on to cook. Once cooked, set to one side with a lid on.
Heat the oil in a wok, or large frying pan. Add the chicken and fry for 3–4 minutes until cooked through.
Add the garlic, chilli and spring onions and fry for 1 minute.
Add the bean sprouts and mangetout
Mix the sauce ingredients together and add to the pan. Bring to the boil and simmer for 1 minute.
Serve on the rice.

Ingredients

1 tablespoon Chinese 5 spice
3 chicken breasts, cut into bite-sized pieces
2 tablespoons toasted sesame oil
2 cloves garlic, chopped
1 fat red chilli, chopped
8 spring onions, chopped
200g bean sprouts
100g mangetout, sliced lengthways

Sauce

3 tablespoons raw honey
1 tablespoon mirin
1 tablespoon cornflour
1/2 mug water
3 tablespoons GF/SF soy sauce

Key

Cost

difficulty

2/5

prep time

20 Minutes

cook time

–

serves

4

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