Five Spiced Chicken with Bok Choy

Nutrition per serving

Calories857 kcal
Protein84.9 g
Carbs68.5 g
Fats25 g
Saturated Fat5.6 g
Monounsaturated Fat11.5 g
Polyunsaturated Fat5.2 g
Sugars4.2 g
Fiber3.8 g
Sodium1,492 mg

Ingredients

Soy Sauce (tamari)
Vinegar, Rice
Ginger
Garlic
Chicken Thigh
Bok Choi/Pak Choi/Chinese Cabbage raw
Red Chilli Pepper
Green Onions/Spring Onions or Scallions (including tops and bulb)
Five Spice Powder
Olive Oil
Brown Rice (medium-grain)
Preparations
1. Slice the chicken into bite-sized pieces.

2. Remove the base from the bok choy, then chop into quarters widthways.

3. Very finely chop the spring onion into ½ cm rounds, then separate the white part from the green.

4. Very finely slice a quarter of a chili.

5. Peel/crush and finely dice garlic.

6. Peel/finely dice the ginger.

Cooking Instructions
1. Rinse the rice in a sieve under cold running water for 30 seconds. Add to a medium pot of lightly salted boiling water and cook for about 20 minutes until tender. Drain, return to pot and cover with a cloth until serving.

2. To make the marinade, in a bowl, mix together, the garlic, ginger, vinegar, soy sauce with the 5 spices and chili. Add the chicken and stir to coat. Set aside for 5 minutes to marinade.

3. Once the chicken is ready, heat ½ a tablespoon of oil over medium-high heat. Add the chicken and cook for 5-6 minutes (adding a tsp of water every few minutes) until cooked through and caramelised.

4. When the chicken is almost cooked, stir in the white part of the spring onion with the bok choy and cook for 1-2 minutes until the bok choy has wilted.

5. Serve in a bowl on top of the rice with the green part of the spring onion sprinkled over the top.