Chinese Five Spice Chicken with Zucchini Spears

Chinese Five Spice chicken with crisp zucchini spears and fluffy rice

Chinese Five Spice Chicken with Zucchini Spears

Flavorful marinated Chinese Five Spice Chicken, crisp zucchini spears, and fresh fluffy rice make the perfect easy Asian fusion! With minimal cooking time and few ingredients, you can go from drooling over these photos to dinner in no time!

Course Meat

Cuisine Asian Fusion

Keyword chinese five spice, five spice chicken

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 586kcal

Author Jamie

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 , gf tamari, or coconut aminos
2 teaspoons maple syrup
2 teaspoons minced ginger

Serve with:

2 teaspoons avocado oil or other neutral cooking oil
2 medium zucchini sliced into 2-inch spears
5 servings prepared jasmine or basmati rice

Instructions

Slice the chicken into bite-sized pieces. Then place them in a sealable container and add avocado and sesame oils, sliced shallots, Chinese Five Spice, gluten-free soy sauce (or alternative), maple syrup, and ginger. Mix well, seal the container, and allow to marinade for at least one hour or several hours (or even overnight) if possible.
Add the chicken and marinade to a large skillet over medium-high heat. Cook through, stirring on occasion (approximately 7 minutes).
Transfer the contents of 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.
Prepare the rice bowls with chicken, zucchini spears, and fresh rice. Enjoy!

Notes

Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition