Chinese 5 Spice Chicken Stir Fry
Stir-fry is the perfect solution if you're looking to use up vegetables in your fridge, or just want a quick and easy meal. Because stir-fries move along quickly once they get cooking, it's best to have everything chopped before you start. Remember to chop everything to a relatively uniform size, so they cook evenly and--perhaps more importantly--are easier to evenly mix and distribute across your dish.
Making a slurry with Arrowroot Powder thickens the sauce in the dish. Add this slurry at the end of cooking, since Arrowroot doesn't have a raw taste so you don't have to cook it to mellow the flavor. Mix it with cold water and, if your slurry was mixed early and has settled, give it a good stir one last time before whisking it into your stir-fry.
Garnish with fresh scallions or cilantro and serve over rice, barley, or even some smashed potatoes!
- ¾ cup cold water
- 2 Tablespoons Arrowroot Powder
- 2 Tablespoons Vegetable oil
- 2 teaspoons Chinese Five Spice
- 1 pound boneless skinless chicken breast, cut into ½ inch pieces
- ½ red bell pepper, sliced into matchsticks
- 1 cup carrots, cut into matchsticks
- 1 cup zucchini, cut into matchsticks
- 1 cup broccoli
- 5-6 asparagus stalks, cut into 1 ½ inch pieces
- 2 cloves garlic, minced fine
- 2 Tablespoons soy sauce
- ½ to 1 teaspoon Crushed Red Pepper Flakes
- ¼ cup unsalted peanuts
- Scallions, sliced (optional)
- Rice to serve with - ½ cup per person (optional)
- Add Arrowroot Powder to cold water. Stir and set aside.
- In a wok or a skillet, heat vegetable oil to medium-high.
- In a bowl, add Chinese Five Spice powder to the chicken cubes and toss well to coat.
- Add seasoned chicken to the wok or skillet.
- Saute' the chicken for 2-3 minutes, until it is lightly browned on the outside, then add carrots, asparagus, and broccoli. Cook for 2-3 additional minutes. Add the zucchini, bell pepper, and garlic. Cook for 3-4 minutes.
- Add soy sauce, Crushed Red Pepper Flakes, peanuts, and Arrowroot slurry. Mix well. Cook another 5 minutes.
- Serve with rice and garnish with scallions.
