Chinese Five-Spice Chicken with Ginger Scallion Rice

Ingredients

• 1 cup Cooked rice
• 6 oz Chicken thighs (boneless, skinless)
• 1 tbsp Ginger
• 2 stalks Green onion
• 1 tbsp Soy sauce
• 1 tbsp Shaoxing wine (or dry sherry)(optional)
• 1 tsp Honey(optional)
• 1/2 tsp Five-spice powder
• 1 tbsp Neutral oil
• 1 cup Baby bok choy
• 2 tbsp Water
• 1 tsp Cornstarch(optional)

Instructions

1. 1

   Slice chicken into thin strips. Mince ginger and chop green onion.

2. 2

   In a bowl, mix soy sauce, five-spice powder, ginger (half), and shaoxing wine (if using). Toss chicken with the mixture.

3. 3

   Heat oil in a skillet over medium-high. Stir-fry chicken until cooked through and lightly browned, 6–8 minutes.

4. 4

   Add bok choy and a splash of water; cover and steam 2–3 minutes until tender-crisp.

5. 5

   If you want a thicker sauce, stir in cornstarch slurry (cornstarch + 1 tbsp water) and simmer 30–60 seconds.

6. 6

   For ginger scallion rice, warm cooked rice in the pan with remaining ginger and half the green onion for 1–2 minutes.

7. 7

   Serve chicken and greens over the ginger scallion rice. Finish with remaining green onion.