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Photo of Five spice chicken with greens and plum sauce by WW

Five spice chicken with greens and plum sauce

8 - 10
PersonalPoints™ per serving
Total Time
30 min
15 min
15 min
Flavour of sweet and spice? Twice as nice!


Plum sauce

cup(s), (180ml)

Cinnamon quill

1 whole

Star anise

1 individual

Sake or Japanese rice wine

20 ml, (1 tbs Chinese rice wine)

Raw skinless chicken breast

540 g, (buy 600g) fat trimmed

Chinese five spice

2 tsp

Rice bran oil

1 tbs

Choy sum

1 bunch(es), halved crossways

Gai lan

1 bunch(es), (Chinese broccoli) halved crossways

Pak choy

1 baby, trimmed


  1. Heat the plum sauce, ½ cup (125ml) water, cinnamon, star anise and wine in a small saucepan over medium heat until the mixture comes to the boil. Simmer for 1 minute or until sauce thickens. Remove from heat.
  2. Cut each chicken breast fillet horizontally into 2 thin fillets. Sprinkle both sides with five-spice powder. Heat the oil in a large frying pan over medium-high heat. Cook the chicken, in 2 batches, for 3 minutes each side or until cooked through. Transfer to a plate. Cover to keep warm.
  3. Add the vegetables to the pan with ¼ cup (60ml) water. Cook, stirring, for 3-4 minutes or until tender and the water has evaporated.
  4. Transfer the chicken to serving plates and serve with the greens and plum sauce.


SERVING SUGGESTION: Thinly sliced long fresh red chilli and microwave brown rice.