Five Spice Chicken Noodles

Ingredients

• •1 lb Chicken breast
• •400 g Rice noodles
• •2 tsp Chinese five-spice
• •3 tbsp Soy sauce
• •2 tbsp Sesame oil
• •4 cloves Garlic
• •2 inches Ginger
• •4 stalks Green onions
• •4 cups Vegetable broth
• •2 heads Baby bok choy
• •2 tbsp Shaoxing wine
• •1 tbsp Brown sugar

Instructions

1. 1

   Slice chicken breast against the grain into thin strips. Season with 1 tsp five-spice, 1 tbsp soy sauce, 1 tbsp sesame oil, and Shaoxing wine. Marinate 15 minutes.

   💡 Slicing against the grain ensures tender bite-size pieces.

2. 2

   Bring a large pot of water to boil. Cook rice noodles according to package directions, about 4-5 minutes. Drain and rinse with cold water.

   💡 Rinsing stops cooking and prevents sticking.

3. 3

   Heat wok over high heat until smoking. Add 2 tbsp oil, sear chicken in batches until golden, about 3 minutes. Set aside.

   💡 High heat creates the Maillard reaction for flavor.

4. 4

   In the same wok, add garlic and ginger, stir-fry 30 seconds until fragrant. Add remaining five-spice, soy sauce, and broth. Bring to simmer.

   💡 Blooming spices in hot oil releases volatile aromatics.

5. 5

   Add bok choy and cook 2 minutes until tender-crisp. Return chicken to wok with noodles. Toss to combine.

   💡 Bok choy adds textural contrast and nutrition.

6. 6

   Finish with remaining sesame oil, green onions, and sugar. Adjust seasoning. Serve immediately.

   💡 Fresh herbs at the finish preserve brightness.