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Five Spice Chicken With Asian Broth

Five Spice Chicken With Asian Broth

Ingredients for One

  1. 150 grams free range chicken breast
  2. 50 grams rice noodles
  3. 1 zucchini
  4. 5 grams coriander
  5. 0.5 tsp Chinese five-spice
  6. 0.5 red chilli
  7. 0.5 tsp vegetable stock
  8. 0.25 bunch baby bok choy
  9. 175 ml water
  10. 2 tbsp soy sauce - PANTRY ITEM
  11. tsp sesame (or olive) oil - PANTRY ITEM

Ingredients for Two

  1. 300 grams free range chicken breast
  2. 100 grams rice noodles
  3. 1 zucchini
  4. 10 grams coriander
  5. 1 tsp Chinese five-spice
  6. 1 red chilli
  7. 1 tsp vegetable stock
  8. 0.5 bunch baby bok choy
  9. 350 ml water
  10. 3 tbsp soy sauce - PANTRY ITEM
  11. tsp sesame (or olive) oil - PANTRY ITEM

Ingredients for Three

  1. 600 grams free range chicken breast
  2. 200 grams rice noodles
  3. 1 zucchini
  4. 20 grams coriander
  5. 2 tsp Chinese five-spice
  6. 2 red chilli
  7. 2 tsp vegetable stock
  8. 1 bunch baby bok choy
  9. 700 ml water
  10. 6 tbsp soy sauce - PANTRY ITEM
  11. tsp sesame (or olive) oil - PANTRY ITEM

Ingredients for Four

  1. 900 grams free range chicken breast
  2. 300 grams rice noodles
  3. 2 zucchini
  4. 30 grams coriander
  5. 3 tsp Chinese five-spice
  6. 3 red chilli
  7. 3 tsp vegetable stock
  8. 1.5 bunch baby bok choy
  9. 1050 ml water
  10. 9 tbsp soy sauce - PANTRY ITEM
  11. tsp sesame (or olive) oil - PANTRY ITEM

Prep:

  1. pre-heat oven to 180C
  2. wash coriander, finely chop stems and roughly chop leaves
  3. finely chop chilli
  4. wash, trim and cut bok choy into quarters
  5. wash and trim zucchini, and cut into thin slices

Method:

  1. Toss chicken with oil and five-spice powder in a bowl. Place on an oven tray lined with baking paper.
  2. Cook in the oven for about 13 to 15 minutes, or until chicken is cooked. Remove from oven. Cover to keep warm.
  3. Meanwhile, make broth. Bring water, stock, coriander stems and soy sauce to boil in a large saucepan over a high heat. Add noodles. Boil gently, for about 2-3 minutes. Add bok choy and cook for a minute followed by zucchini for a further minute.
  4. Cut chicken into thick slices. Divide noodles, vegetables and broth among serving bowls. Top with chicken, coriander leaves and chilli.
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