The Hollie’s Five Spice Chicken #Recipe

Briony Wilson
15th August 2020

A flavoursome and speedy dish. Endorsed by My Time for Change by Emma Wilson Fitness

Preheat the oven to 180c and boil a kettle

Boil the rice with 400ml boiling water and a pinch of salt

Simmer for 20-25 minutes

Finely chop the garlic

To make the marinade; place the cornflour and 150ml cold water in a mug and mix in the honey and tamari soy sauce

Heat a frying pan with 1/2 tbsp coconut oil on a medium heat

Season the chicken with salt & pepper, place inn the pan

Cook for 2 minutes on each side until golden

Sprinkle with Chinese five spice and the garlic, cook for 30 seconds, then pour in the marinade

Transfer the chicken to an ovenproof dish

Place in the oven and cook for 20 mins until the chicken is cooked through

Slice the red pepper into strips and thinly slice the spring onions

Re-heat the chicken pan with 1/2 tbsp coconut oil on a medium heat

Add the red pepper and just half the spring onions

Cook for 4 minutes until softened

Cut the cucumber into half lengthways, slicing into thin strips

Add the rice to the pan with the red pepper, mix.

Spoon into 2 dishes

Slice the chicken breasts and add on top of the rice

Spoon over the marinade

Add the cucumber and spring onions

Serve

Recipe Info

Serves

2

Ingredients

2 x chicken breast
1 baby cucumber
1 red pepper
1 tsp Chinese five spice
1 tsp cornflour
2 garlic cloves
2 tbsp honey
2 tbsp tamari soy sauce
4 spring onions
80g brown rice
Himalayan pink salt
Black pepper
Coconut oil

Equipment

sauce pan
fry pan
mug