FIVE-SPICE CHICKEN STIR FRY
Five-spice chicken stir fry is a high-protein, low carb, easy and quick recipe. There is a theory that Chinese five-spice powder was created to encompass the five fundamental tastes: sweet, sour, salty, bitter and pungent (spicy hot). When you taste it, you do pick up some sweet and warm from the anise and cinnamon, which is balanced with a cool and deep effect of the fennel and cloves. You can find it at most any grocery store in the Asian aisle for about $3.
If you are in a time crunch you can skip step #2 in the instructions, which is browning the mushrooms, and just toss the mushrooms in later along with step #5. You just won’t get that nice browned mushroom effect, which we love. This recipe is a bit spicy with the pepper flakes so if you are sensitive to spice leave that out or decrease the amount.
MARINADE INGREDIENTS
- 2 cloves garlic, grated
- 1 tsp five-spice powder
- 2 tbl liquid aminos
- ½ tbl sesame oil
- ½ tsp red chili pepper flakes
STIR FRY INGREDIENTS
- 1 lb boneless skinless chicken, cut into bite size strips (breasts, thighs, or combo
- ½ – 1 cup mushrooms, sliced
- ¼ – ½ cup white onion, diced
- 2 cups peapods
- 2 tbl rice wine vinegar
- 3 mini sweet bell peppers or 1 full bell pepper, julienned (orange/red/yellow)
- olive oil
- salt and pepper to taste
INSTRUCTIONS
1. Combine the garlic, five-spice powder, liquid aminos, sesame oil, and chili pepper flakes in a small/medium bowl. Add in sliced chicken and mix to coat evenly. Marinate in fridge for 2-4 hours or on counter top for 15 minutes while prepping veggies.
2. Heat large skillet over medium/high heat. Add 1 tablespoon olive oil and evenly coat pan. Once hot, add mushrooms in one flat, single layer. Do not overcrowd the pan or you will not get brown mushrooms, work in batches if needed. Once the bottom side of mushrooms are browned, season dry tops of mushrooms with salt, pepper, and a sprinkle of olive oil before flipping over to brown the other side. Once nicely browned, remove from pan and reserve on side plate.
3. Return pan to medium/high heat and add 1 tablespoon olive oil. Add onions and cook for a few minutes until translucent.
4. Add chicken, flipping after 4-7 minutes or so to brown both sides of each piece.
5. Add the peapods, peppers, and rice wine vinegar. Use the vinegar to deglaze the bottom of the pan and scrape up any flavor bits into the stir fry. Let cook for a few minutes.
6. Add the mushrooms back in, until heated through.
[…] Add in your personalized spice mix into the pan and mix well to evenly distribute into the protein, vegetables, and carb. Mix and cook until your carb source is free of clumps and everything is fully heated through. Finished!The trick to making your stir fry delicious is the flavor! Get to know your spices and don’t be shy using them. I find most people who are new to cooking or just getting started have a tendency to under season. This not only includes salt and pepper but also dried spices and herbs. Use a heavy hand!One of the best things about this stir fry in four easy steps process is it is so flexible and customizable. You can control everything in it. Control the amount of oil, the amount of protein, the number of carbs, and the flavor profile. You can customize it exactly to fit your nutritional needs and goals. Make a stir fry for a single serving or make a stirfry for an entire family (or some extra lunches!). For an exact recipe from scratch, try my Chinese 5-Spice Stir Fry.Enjoy! […]