Five spiced chicken with pak choi
Discover the flavorful delight of Five-Spiced Chicken with Pak Choi. This easy-to-follow recipe combines tender chicken thighs marinated in soy sauce, ginger, garlic, and a hint of brown sugar, stir-fried with vibrant pak choi, onions, and a touch of red chili for a subtle heat. Served over a bed of wholesome brown rice, this dish is a perfect balance of savory and spicy, making it a satisfying meal for any day of the week.
- 19 Mar 2024
- Cook time 25 min
- Prep time 20 min
- 2 Servings
- 11 Ingredients
Five spiced chicken with pak choi is a delightful fusion of flavors, combining the heat from chili, the depth of soy sauce, and the uniqueness of five spices. This dish is not only delicious but also packed with nutrients, thanks to ingredients like brown rice and pak choi. Whether you're cooking for family or friends, this recipe will surely impress.
Ingredients:
Instructions:
- Rinse half a cup of brown rice under cold water.
- In a medium-sized pot, combine the rice with 1 cup of water. Bring to a boil.
- Once boiling, reduce the heat to low, cover, and let it simmer for about 40-45 minutes until the water is absorbed and the rice is tender.
- Remove from heat and let it sit, covered, for another 10 minutes.
- In a bowl, mix together 2 tablespoons of soy sauce, 1 teaspoon of brown sugar, and 1 cup of vinegar.
- Add the three chicken thighs to the bowl, making sure they are well-coated with the marinade.
- Cover the bowl and let it sit in the refrigerator for at least 30 minutes, or overnight for best results.
- Wash and chop the half head of pak choi into bite-sized pieces.
- Finely chop the two onion stalks.
- Slice the half red hot chili pepper thinly, removing seeds if less heat is desired.
- Peel and mince the two garlic cloves.
- Peel and grate the ginger root.
- In a large skillet or wok, heat 2 teaspoons of olive oil over medium-high heat.
- Remove the chicken from the marinade (reserve the marinade) and add the chicken thighs to the skillet.
- Cook the chicken for about 6-7 minutes on each side, until they’re browned and cooked through.
- Remove the chicken from the skillet and set aside, keeping it warm.
- In the same skillet, add the garlic, ginger, and chili pepper. Sauté for about 1 minute until fragrant.
- Add the onion stalks and cook for another 2-3 minutes until softened.
- Add the chopped pak choi and cook for 4-5 minutes until it’s tender but still crisp.
- Pour the reserved marinade over the vegetables and stir well to combine. Let it cook for 2-3 more minutes to allow the flavors to meld.
- Slice the cooked chicken thighs into bite-sized pieces.
- Plate a portion of brown rice, top with the vegetable mixture, and then add the sliced chicken on top.
- Serve hot and enjoy your delicious five-spiced chicken with pak choi!
Tips:
- Marinate the chicken for at least 30 minutes to allow the flavors to penetrate the meat thoroughly.
- Slice the garlic and ginger as finely as possible to enrich the dish with their concentrated flavors.
- If you prefer a milder dish, reduce the amount of red hot chili pepper.
- Blanch the pak choi lightly to maintain its crunchiness and vibrant green color.
- Serve the dish over a bed of steamed brown rice to absorb the delicious sauce.
By following these steps, you'll create a savory and aromatic dish that pairs the juicy goodness of chicken thighs with the crunchy texture of pak choi. This Five spiced chicken with pak choi is perfect for a hearty meal that offers a balance of flavors and a nutritious punch. Enjoy your meal and impress your guests with this exquisite dish!
| Nutrition Facts | |
|---|---|
| Serving Size | 530 grams |
| Energy | |
| Calories 490kcal | 19% |
| Protein | |
| Protein 27g | 17% |
| Carbohydrates | |
| Carbohydrates 50g | 14% |
| Fiber 4.49g | 12% |
| Sugar 6g | 6% |
| Fat | |
| Fat 24g | 28% |
| Saturated 6g | 19% |
| Cholesterol 100mg | - |
| Vitamins | |
| Vitamin A 500ug | 55% |
| Choline 80mg | 14% |
| Vitamin B1 0.44mg | 36% |
| Vitamin B2 0.39mg | 30% |
| Vitamin B3 9mg | 59% |
| Vitamin B6 1.13mg | 67% |
| Vitamin B9 160ug | 40% |
| Vitamin B12 0.64ug | 27% |
| Vitamin C 110mg | 124% |
| Vitamin E 0.80mg | 5% |
| Vitamin K 100ug | 83% |
| Minerals | |
| Calcium, Ca 260mg | 20% |
| Copper, Cu 0.31mg | 0% |
| Iron, Fe 3.74mg | 34% |
| Magnesium, Mg 140mg | 33% |
| Phosphorus, P 440mg | 35% |
| Potassium, K 1130mg | 33% |
| Selenium, Se 30ug | 53% |
| Sodium, Na 1220mg | 81% |
| Zinc, Zn 3.04mg | 28% |
| Water | |
| Water 420g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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