Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 60% off*!

*On Core & Premium 12 month plans only. Offer ends 25/04/24. See terms.
Join now
Photo of Five-spice chicken with noodles by WW

Five-spice chicken with noodles

8
Points®
Total Time
40 min
Prep
20 min
Cook
20 min
Serves
4
Difficulty
Moderate
A great make-ahead meal – just marinate the meat in the morning then it will only take 15 minutes to cook when you get home!

Ingredients

Kecap manis

2 tbs

Soy sauce

2 tbs

Cornflour

2 tsp

Chinese five spice

1 tsp

Fresh ginger

1 tsp, finely grated

Garlic

1 clove(s), crushed

Skinless chicken breast

600 g, fat trimmed, thinly sliced (buy600g)

Dry rice noodles

200 g

Peanut oil

1 tbs

Carrot(s)

1 medium, cut into matchsticks

Red capsicum

1 medium, thinly sliced

Green shallot(s)

2 individual, thinly sliced

Bok choy

1 bunch(es), chopped

Instructions

  1. 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.
  2. Prepare noodles following packet instructions or until just tender. Drain. Using scissors, cut noodles into 5cm lengths.
  3. 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.
  4. Return chicken to wok with noodles and reserved marinade. Stir-fry until heated through. Serve.

Notes

TIP: You can use any dried Asian noodles instead of rice stick noodles.Chinese five-spice powder is a ground spice blend of cinnamon, star anise, cloves, fennel seeds and pepper. Find it in the spice aisle of most supermarkets.

You might like

You might like