Fridge Raid Chicken Sit-Fry with Five-Spice Sauce
Flavoursome and a great way to use up vegetables from the fridge.
Servings: 2
Calories: 394kcal
Ingredients
- 250 g boneless, skinless chicken thighs, cut into 1cm slices
- 1 tsp Chinese five-spice powder
- 1 tbsp cornflour
- 1 tbsp canola oil
- 2 cloves garlic, finely chopped
- 2.5cm piece fresh ginger, peeled and grated
- 1 jalapeño chili, deseeded and finely chopped
- 100 g baby carrots, peeled and tops trimmed
- 2 cups bite-sized chopped or sliced mixed veg (capsicum, beans, corn, mushrooms, cauli, broccoli, zucchini/courgette, or sugar snap peas all work well)
- 2 tsp reduced-salt soy sauce
- 2 baby leaks, cut diagonally into 1cm slices (if unavailable use 1 finely sliced leek, white part only)
- 8 savoy cabbage leaves, shredded
For the sauce
- ⅓ cup reduced-salt vegetable or chicken stock, plus ⅓ cup water
- 1 tbsp reduced-salt soy sauce
- 1 tsp dark soy sauce
- 1 tbsp cornflour
Instructions
- Combine all ingredients for the sauce in a small jug and mix well.
- In a bowl combine chicken with five-spice powder and cornflour. Season with pepper, then toss together and set aside.
- Heat oil in a wok over a high heat until smoking and carefully swirl to coat the pan. Add garlic, ginger and chilli and stir for a few seconds until fragrant. Add carrots and stir-fry for just over 1 minute. Add chicken slices and sear for a few seconds, then toss together for 3-4 minutes.
- Season with two teaspoons soy sauce, then add leeks and cabbage and stir-fry for 1 minute. Add the sauce and bring to a boil to thicken. Mix well to combine, then transfer to serving plates.