Chinese five spice chicken stir fry

Chinese five spice chicken stir fry


38 people made this

About this recipe: A simple, tasty, but quick stir-fry that everyone seems to love. Even my mother! Serve with steamed brown rice with peas mixed through the rice.

Serves: 4 

  • 2 tablespoons sesame oil
  • 2 tablespoons light soy sauce
  • 2 tablespoons honey
  • 1 inch piece root ginger, peeled and grated
  • 2 to 3 cloves garlic, crushed
  • 1 teaspoon Chinese five spice powder
  • 500g chicken (any cut, I prefer thighs)
  • seasoned plain flour
  • vegetable oil
  • 1 red pepper, sliced
  • 4 chestnut mushrooms, sliced
  • 4 spring onions, sliced

Prep:15min  ›  Cook:15min  ›  Extra time:15min marinating  ›  Ready in:45min 

  1. Mix the sesame oil, soy sauce, honey, ginger, garlic and five spice powder in a bowl or plastic container.
  2. Dice the chicken into 3/4 to 1" pieces and marinate in the sauce. Ideally marinate the chicken for 2 to 3 hours in the fridge, but 15 minutes will do if you don't have time.
  3. Drain the chicken in a sieve and retain the marinade.
  4. Toss the drained chicken in the seasoned flour.
  5. Heat vegetable oil in a wok (1/2 tablespoon for a non-stick wok, 2 tablespoons for a cast iron wok) until it's smoking, and then stir-fry the chicken until it's cooked through. Remove the cooked chicken and cover in foil on a warmed plate.
  6. Pour the marinade into a saucepan over a high heat and boil for at least 5 minutes.
  7. Stir fry the peppers, mushrooms and white parts of the spring onions for 2 to 3 minutes and then pour in the boiling marinade. Heat until the sauce has reduced and thickened slightly. Alternatively, you can thicken the sauce with either cornflour or arrowroot.
  8. Once the sauce has thickened, toss the chicken in the sauce. Sprinkle the chopped green parts of the spring onions over the top at the last minute.


You can substitute the chicken in this recipe for pork, but it can go quite tough. So what I do is fry the pork to colour it and then roast it in the oven at 200 C / Gas 6 until it's cooked through.
I've tried adding chillies to the recipe but, for some reason, it really doesn't work.

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Reviews (3)


made this tonite was amasing added bean sprouts and carrots served with noodles and a splash of dark soya toasted sesame seed ..,,thank you - 23 Sep 2016


Beautiful bold flavours. Really fast and easy to make. And healthy to top it all off 😄 . Left the flour out and left it simmer for 5 minutes and changed the vegetables to bean sprouts, matchstick carrots, water chestnuts and bamboo shoots. Delicious. - 26 Jun 2014


This dish is delicious, the flavors are immense. Thank you! - 17 May 2014

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