Five spice chicken and fried rice recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Five spice chicken and fried rice Recipe. Enjoy our collection of quick & easy recipes and learn how to make Five spice chicken and fried rice.  

Keep dinner fast, interesting and tasty with these bulk-buy items. 

Ingredients (serves 4) 

1.5kg mixed chicken pieces, trimmed
1/2 cup cornflour
1 tablespoon Chinese five spice powder
1 teaspoon white pepper
2 teaspoons sea salt
2 tablespoons lemon juice rice bran oil cooking spray
450g packet white rice in 2 1/2 minutes
2 teaspoons Alfa One rice bran oil
2 eggs, lightly beaten
4 green onions, thinly sliced
1 cup frozen peas
2 tablespoons light soy sauce 

Method 

Preheat oven to 220ºC/200ºC fan-forced. Place a wire rack over a large baking tray. Using a sharp knife, cut slits in chicken.

Combine cornflour, five spice, pepper and salt in a large snap-lock bag. Brush chicken with lemon juice. Spray lightly with oil. Place in snap-lock bag. Seal. Toss to coat. Place chicken on wire rack. Bake for 30 minutes, spraying chicken lightly with oil halfway through cooking, or until golden and crisp.

Meanwhile, cook rice according to packet directions. Transfer to a bowl. Cool for 10 minutes. Heat a wok over medium heat. Add 1 teaspoon oil. Swirl to coat. Stir-fry egg for 2 to 3 minutes or until scrambled. Transfer to a bowl. Add remaining oil to wok. Swirl to coat. Add rice, onion, peas, soy sauce and egg. Stir-fry for 2 to 3 minutes or until heated through. Serve chicken with rice mixture. 

Notes 

Buy mixed chicken pieces in bulk and freeze in a single layer in a freezer or snap-lock bag for up to 3 months.

Timesaver shortcut: We've saved you time by using white rice in 2 1/2 minutes, which is cooked in the microwave.

About this recipe: We used a combination of chicken drumsticks, wings and chicken thigh cutlets with the skin on. They're available from the supermarket deli or the fresh meat and poultry section. 

Source
Super Food Ideas - September 2010, Page 28
Recipe by Jenny Fanshaw 

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