Five-spice chicken with noodles
Chinese five spice
1 tsp, finely grated
1 clove(s), crushed
skinless chicken breast
600 g, fat trimmed, thinly sliced (buy600g)
dry rice noodles
1 medium, cut into matchsticks
1 medium, thinly sliced
2 individual, thinly sliced
1 bunch(es), chopped
- Combine kecap manis, soy sauce, cornflour, five spice, ginger and garlic in a large glass or ceramic bowl. Add chicken and turn to coat. Cover and refrigerate for 3 hours.
- Prepare noodles following packet instructions or until just tender. Drain. Using scissors, cut noodles into 5cm lengths.
- Drain chicken, reserving marinade. Heat a wok over high heat. Add half the oil and heat for 5 seconds. Stir-fry chicken, in batches, for 5 minutes or until browned. Transfer to a bowl. Reheat wok over high heat. Add remaining oil and heat for 5 seconds. Stir-fry carrot and capsicum for 2 minutes or until just softened. Add shallots and bok choy and stir-fry for 3–4 minutes or until vegetables are tender.
- Return chicken to wok with noodles and reserved marinade. Stir-fry until heated through. Serve.