Five Spiced Chicken with Pak Choi

Ingredients

• Brown rice

  Long-grain, raw

  ½ cup or 93g

• Chicken thigh

  Broilers or fryers, meat and skin, raw

  3 thigh, bone removed or 282g

• Cabbage

  Chinese (pak-choi), raw

  ⅓ head or 280g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 small or 10g

• Red peppers

  Hot chili, raw

  ½ pepper or 23g

• Garlic

  Raw

  2 clove or 6g

• Ginger root

  Raw

  12 tsp or 24g

• Soy sauce

  Made from soy (tamari)

  2 tbsp or 36g

• Brown sugar

  1 tsp brownulated or 3g

• Rice wine vinegar

  1 tbsp or 15g

• Chinese Five Spice Blend Grinder

  President's Choice

  1 ½ tsp or 9g

• Olive oil

  Salad or cooking

  2 tsp or 9g

Directions

1. Boil a pan of water for the rice.  Rinse the rice under running water then add to the pan. Rapidly boil on a high heat for 25 minutes then drain, put back in the pan, cover with a cloth and leave off the heat until the chicken is cooked.
2. While the rice cooks chop the chicken into bite-sized pieces. Chop the base from the pak choi and cut the pak choi widthways into 4. Finely slice the spring onions, separating the white and green parts. Slice the chili in half and thinly chop widthways.
3. Peel the garlic, crush it under your knife then dice finely. Peel the ginger using the edge of a spoon and grate or dice the ginger very finely.
4. Mix the garlic, ginger, soy sauce, sugar, and rice wine vinegar in a bowl and stir in the 5 spice. Add as much of the red chili as desired. Tip this mixture over the chicken and marinate for at least 20 minutes.
5. Heat the oil in a pan on a medium-high heat and add the chicken when hot. Cook for around 8 minutes until caramelized on the outside and the chicken is cooked through and no longer pink in the middle.
6. Every 3 minutes add 1 tbsp of water into the pan - this will de-glaze the pan (strip off the burnt bits that give the sauce extra taste).
7. When the chicken is just cooked add the whites of the spring onions and 30 seconds later add the pak choi. Stir fry for 2 minutes until the pak choi has wilted.
8. Serve with the brown rice and sprinkle over the greens of the spring onions. Enjoy!

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