Five Spice Chicken Stir-fry
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I cubed 2 chicken breasts and seasoned them with some Chinese five-spice powder. For the stir-fry, I heated some vegetable oil in a large, nonstick skillet and browned the chicken on both sides. Then, I added in 3 bell peppers – a red, a yellow and a green, sliced. I added 2 sliced shallots and 2 cloves of minced garlic. While this was cooking, I mixed 1/2 cup chicken stock with 1/4 cup soy sauce, and whisked in 1 tablespoon of cornstarch. I added this to the pan when the veggies were cooked and let the sauce reduce. I served this on top of rice with a sprinkle of toasted sesame seeds on top.
Ashley
Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.
