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

Five spice chicken with greens and plum sauce

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)

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

Chinese broccoli (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.