Flavorful marinated Five Spice Chicken, crisp zucchini spears, and fresh fluffy rice makes the perfect easy Asian fusion! With just 9 ingredients and 15 minutes of cooking time, you can make a full meal with a chicken main and two sides. It's the perfect weeknight dinner recipe.
PLUS you get 3 amazing textures in one quick dish: Juicy chicken, Crisp zucchini spears, and Fluffy fresh rice.
This easy five spice chicken recipe is perfect for anytime since the ingredients are easily available year round. In the Summer, with only 15 minutes of cooking time, this recipe won't heat up your house. It's an amazing weeknight recipe to shake up your routine. This is also a recipe my family enjoys while camping in a tent or our camper van!
For more quick and easy weeknight recipes with an Asian flavors, check out my Shrimp Stir-Fry, Thai Chicken Soup, Thai Red Curry Soup, Pork Green Curry, Rice Paper Rolls, Vietnamese Chicken Noodle Salad, Thai Peanut Sauce, Spam Musubi Bowl, and Salmon Sushi Bowl.
For more quick chicken recipes, check out my Tuscan Chicken Salad and Baked Chicken Fajitas.
Jump to:
What is Five Spice?
While the spice components of a Five Spice blend can vary, the most common combination is star anise, cloves, fennel seeds, cinnamon, and Sichuan peppercorns. The last ingredient, Sichuan peppercorns, is the one that varies most widely. Sometimes this standard combination is replaced with white pepper, ginger, or other ingredients.
The "five" in Five Spice refers to the five Chinese elements: Earth, Wood, Fire, Metal, and Water. It also represents the five Chinese cooking flavors of sour, bitter, sweet, salty and pungent. (source: Nation's Restaurant News)
How to make it (with photos)
Ingredient Notes + Substitutions
This five spice chicken recipe requires just 9 ingredients for a full meal.
Chicken
Chicken breasts and tenders are my cut of choice for this recipe. You can also use chicken thighs, but the final dish will be richer since thighs are a cut of dark meat and have more oil.
Chinese Five Spice
Five Spice is a common spice blend and can be found at most supermarkets. I used Morton & Bassett brand since it is available near me and labeled gluten-free.
Spice blends are more likely to have gluten cross-contact during manufacturing. If you're still adjusting to cross-contact and other aspects of gluten-free living, I encourage you to check out my Trust Your GF Food ebook! It will help you master all the tricks way faster.
Zucchini
Zucchini, cut into spears, have a nice crisp texture that compliments the juicy chicken. They also cook quickly. You can substitute other vegetables like broccoli, snap peas, green beans, bok choy, or whatever else you have on hand. Chopped green onions also make a flavorful garnish at the end if you like.
More ingredient notes
- cooking oil - Avocado oil or another neutral cooking oil like vegetable oil is perfect for this recipe.
- sesame oil - Sesame oil adds a nice nutty flavor to this recipe. It can be omitted, but I recommend including it if you can.
- shallots - I think shallots have the nicest flavor, but finely chopped red onion is a good substitute. Onion has a slightly sharper flavor.
- soy sauce - I use gluten-free soy sauce, gluten-free tamari, or coconut aminos when making this recipe. All work well as 1-for-1 substitutes for regular soy sauce. Since soy sauce has a high salt content, there's not need for additional salt in this recipe.
- maple syrup - Honey, sugar, or brown sugar can be used a replacement for maple syrup if you prefer.
- ginger - Ginger gives this dish a bold earthy flavor. I recommend chopping it into a fine mince.
For a saucy variation, this chicken also works well with my Gluten-Free Stir-Fry Sauce.
See the recipe card for a full list of ingredients with quantities.
Step-by-Step Instructions
Learn how to make five spice chicken in just four easy steps.
- Marinade: Slice the chicken into bite-sized pieces. Then place them in a sealable container and add avocado and sesame oils, sliced shallots, Five Spice, gluten-free soy sauce (or alternative), maple syrup, and ginger. Mix well, seal the container, and allow to marinade for at 30 minutes, or several hours (or even overnight) if possible.
- Five Spice Chicken: Add the chicken and marinade to a large skillet over medium-high heat. Cook through, stirring on occasion (approximately 7 minutes).
- Zucchini: Transfer the cooked five spice chicken from the pan to a large bowl, then add a small amount of oil and the zucchini spears to the pan. Fry the zucchini spears over high heat until slightly softened, about 4 minutes.
- Assemble: Prepare the rice bowls with chicken, zucchini spears, and fresh fluffy rice. Enjoy!
Expert Tip
Make the BEST Five Spice Chicken on the first try with this expert tip!
Marinade for as long as possible for best flavor.
While you could skip marinading the chicken altogether, it has a better depth of flavor when marinaded. Marinading overnight is best, but even 30 minutes will make a difference.
Recipe FAQs
Here I answered some frequently asked questions about this Five Spice Chicken recipe. Don't see your question? Leave it in the comments at the end of this post and I'll answer within two business days.
Store leftover five spice chicken in an airtight container in the refrigerator for up to three days. Store the vegetable and rice components separately for best texture.
No - these two spice blends are the same and will work with this recipe.
Seven Spice and Five Spice are completely different spice blends originating from different cultures, Japan and China respectively. This recipe is written to compliment Five Spice only.
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📖 Recipe
Five Spice Chicken with zucchini spears
Ingredients
Chicken and Marinade:
- 1 pound chicken , breasts, tenders, or thighs work
- 2 tablespoons avocado oil or other neutral cooking oil
- 2 teaspoons sesame oil
- 3 shallots sliced thinly
- 2 teaspoons Chinese Five Spice
- ¼ cup gluten-free soy sauce , gluten-free tamari, or coconut aminos
- 2 teaspoons maple syrup
- 2 teaspoons minced ginger , peeled first
Serve with:
- 2 teaspoons avocado oil or other neutral cooking oil
- 2 medium zucchini , sliced into 2-inch spears
- 6 servings prepared jasmine or basmati rice
Instructions
- *Marinade: Slice the chicken into bite-sized pieces. Then place them in a sealable container and add avocado and sesame oils, sliced shallots, Five Spice, gluten-free soy sauce (or alternative), maple syrup, and ginger. Mix well, seal the container, and allow to marinade for at 30 minutes, or several hours (or even overnight) if possible.
- Five Spice Chicken: Add the chicken and marinade to a large skillet over medium-high heat. Cook through, stirring on occasion (approximately 7 minutes).
- Zucchini: Transfer the cooked five spice chicken from the pan to a large bowl, then add a small amount of oil and the zucchini spears to the pan. Fry the zucchini spears over high heat until slightly softened, about 4 minutes.
- Assemble: Prepare the rice bowls with chicken, zucchini spears, and fresh fluffy rice. Enjoy!
Raya says
We make this all the time and my house so I figured I should comment! Really a great, easy recipe. I love the zucchini with the five spice chicken. Winner!