Super tasty and brilliant as an easy midweek meal, this five spice chicken will have you licking the plate! It's full of flavour and perfect served with rice and extra green vegetables.
I have to admit that my favourite meat is chicken. I cook something with chicken practically every week. It's a perfect meat for carrying different flavours and so so versatile. Chicken is perfect for speedy suppers as well as longer slow cooked recipes.
This five spice chicken is one of those recipes that's easy and quick to make with little hands on time. It doesn't have many ingredients and there isn't a lot of preparation involved.
However, although it's a simple chicken recipe, it is totally delicious. Something magical happens to make this five spice chicken recipe somehow far more tasty than you expect. And of course that is a good thing.
What ingredients do you need to make this five spice chicken?
You don't need many ingredients to make this just:
- chicken legs or thighs - chicken on the bone is best but you could replace it with chicken breasts and reduce the simmer time to 15 minutes
- cooking oil - any relatively flavourless cooking oil is fine
- soy sauce - light soy sauce is best for this recipe
- Chinese five spice powder- a blend of star anise, cinnamon, cloves, fennel and Szechuan peppercorns
- sugar - I use white caster sugar but I think this would work well with soft light brown sugar too
Make sure you taste the sauce at the end and if it needs a little more seasoning you can add an extra dash of soy sauce.
What can you serve with 5 spice chicken?
I like to serve this chicken anise with rice but it's great with noodles too. I also like to serve some broccoli or green beans on the side for some extra veggies.
Can you adapt this recipe?
This is such a simple recipe that I wouldn't adapt it much. You could add extra vegetables to the sauce instead or serving them on the side.
If you want a spicier Chinese recipe then just slice up a fresh red chilli and scatter it over the top when you serve. A spoonful of chilli oil is also great served with it.
You could also add a drizzle of sesame oil at the end too.
Can you reheat the leftovers?
I often make a larger batch of this recipe and then reheat the leftovers in the microwave the next day. Always make sure it's piping hot before serving.
Can you freeze the leftovers?
You can also freeze the leftovers for up to three months. Make sure you defrost it thoroughly before reheating in the oven or microwave.
If you reheat in the oven cover the dish with aluminium foil so it doesn't dry out.
The inspiration for this chicken recipe?
I used to be part of a group called the Secret Recipe Club and this chicken anise is from a blog called Oh! You Cook!
Five Spice Chicken
- 1 tablespoon oil
- 700 g chicken thighs or drumsticks
- 100 ml water
- 3 tablespoon soy sauce
- 1.5 tablespoon sugar
- 1.5 teaspoon chinese five spice
- 1 onion diced
- 100 g mushrooms sliced
- Heat a little oil in a pan and brown the chicken on all sides.
- Mix together the water, soy sauce, sugar and five spice powder. Pour over the chicken. Bring to the boil and then lower the heat to a simmer for 30 minutes.
- In another pan heat a little more oil and cook the onions gently until they soften and then add the mushrooms. Cook for 5 minutes and then add to the pan with the chicken.
- Cook the chicken for another 5 minutes and then serve with rice and some more vegetables.
More Chinese Inspired Recipes
You might also like my coca cola chilli chicken recipe.