5-Spice Chicken with Vegetable Stir-Fry

This Chinese 5-Spice Chicken Stir-Fry with Vegetables is the quickest and easiest way to get a nutritious meal on the table in under 30 minutes. My homemade chicken stir-fry sauce makes this a healthy alternative to Chinese Take-Out!5-Spice Chicken & Vegetable Stir-Fry with homemade chicken stir-fry sauce served over jasmine rice on a black plate

I’ve never really written down a bucket list, but if I had, you would see “food travelling” on top of it. Food traveling as in I’m visiting a country/region with the primary purpose of stuffing my face with local specialties for breakfast, morning snack, pre-lunch snack, lunch and so on until I can no longer walk.

Ok, I’m kidding. Just a little.

Southeast Asia is one of the food destination I’m most excited about.  Vietnamese cuisine being my number one favorite of all.

We’ve been slightly traumatized by our disastrous trip back to Australia with Vietnam Airlines a few weeks ago but I’m trying very hard to get this first bad impression out of my head because I really really want to like this country. Because I already love their pho, banh mi and bun bo.

5-Spice Chicken with Vegetable Stir-Fry tossed in homemade chicken stir-fry sauce and served over rice with a sprinkle of sesame seeds on top

So Vietnamese is my favorite cuisine but really any Asian cuisine will do. The inspiration for this 5-spice chicken recipe came from a documentary we watched with Solal’s parents on our trip to the Basque Country.

A famous cook was travelling throughout China and tasted local specialties. All of them looked amazing but what particularly caught my attention was a 5-spice pork recipe. We were all salivating just by looking at the screen.

I’m sure today’s recipe for 5-Spice-Chicken is very different from what we saw that night but it might be just as good! Instead of pork I opted for chicken that I tossed with Chinese 5-spice powder.

Now you might ask: Marie, what is 5-Spice Powder? Well, 5-spice is a mix of star anise, cloves, cinnamon, black pepper and fennel seeds. You can find some at most grocery stores and it gives a very unique flavor to any dish you’re making.

What I love most about this easy Chinese 5-Spice Chicken is the homemade chicken stir-fry sauce. It’s thick, sweet and salty at the same time. This healthy chicken stir-fry sacue is the perfect companion to the spicy 5-Spice Chicken.

I served this healthy chicken stir-fry over Jasmine rice for Solal and had mine without as a low-carb dinner. Cauliflower rice would also work great as a healthy side. You decide what works best for you and your appetite / diet !

5-Spice Chicken with Vegetable Stir-Fry - www.notenoughcinnamon.com

If you tried this Chinese 5-Spice Chicken, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on Instagram, Pinterest and Facebook for more deliciousness and behind-the-scenes!

5-Spice Chicken with Vegetable Stir-Fry - www.notenoughcinnamon.com
5 from 2 votes

5-Spice Chicken & Vegetable Stir-Fry

This Chinese 5-Spice Chicken Stir-Fry with Vegetables is the quickest and easiest way to get a nutritious meal on the table in under 30 minutes. My homemade chicken stir-fry sauce makes this a healthy alternative to Chinese Take-Out dinners!

Course Main Course
Cuisine Asian, Chinese
Keyword 5-Spice, asian, broccoli, chicken, Chinese, dinner, easy, rice, stir fry sauce, stir-fry
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4
Calories 340 kcal


For the chicken

  • 1.5 lbs chicken breast cut into even size cubes
  • 1 tsp Chinese five-spice powder see notes
  • 1/4 tsp sea salt

For the veggies

  • 1 yellow bell pepper
  • 1 large carrot
  • 1 bunch baby broccoli also known broccolini
  • 4 tsp olive oil divided
  • 2 tsp sesame seeds

For the sauce

  • 3 tbsp soy sauce tamari for GF, coconut aminos for Paleo
  • 2 tbsp rice vinegar
  • 1/4 cup honey
  • 1 tbsp cornstarch or arrowroot
  • 1 garlic clove minced
  • 1 tsp fresh ginger minced


Prepare chicken:

  1. Add chicken, five-spice and salt in a bowl. Using a spoon or your hands, combine to coat chicken with spices.

Prepare veggies:

  1. Cut bell peppers into strips, then cut these strips in half. Make carrot ribbons using a vegetable peeler and cut broccolini into smaller florets.

Prepare sauce:

  1.  In a medium bowl, whisk together sauce ingredients.

Make sir-fry:

  1. Once everything is ready, heat 2 teaspoons olive oil in a large non-stick skillet over high heat. When oil is hot, add chicken and cook for 5-6 minutes or until chicken is almost cooked. Remove from skillet.
  2. Add another 2 teaspoons of olive oil. Add veggies and stir fry for about 2 minutes. They should still be crispy, so pay attention not to overcook them.

  3. Put chicken back into the skillet and add sauce. Cook for 1 minute, stirring.

  4. Serve immediately with jasmine rice and sprinkle with sesame seeds.

Recipe Notes

* Five-spice powder can be found in most grocery stores. It's a mix of star anise, cloves, cinnamon, black pepper and fennel seeds.

** If you want to eat this with rice, start heating the cooking water just before prepping the ingredients so that rice and chicken are ready at the same time.

Nutrition Facts
5-Spice Chicken & Vegetable Stir-Fry
Amount Per Serving (1 /4th)
Calories 340 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 1g 5%
Cholesterol 108mg 36%
Sodium 1109mg 46%
Potassium 795mg 23%
Total Carbohydrates 24g 8%
Dietary Fiber 1g 4%
Sugars 18g
Protein 38g 76%
Vitamin A 53.2%
Vitamin C 70.6%
Calcium 3.6%
Iron 9.7%
* Percent Daily Values are based on a 2000 calorie diet.

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posted in
All Seasons Recipes Chicken Clean Eating Dairy Free Gluten free Low carb Main Dishes Meat Paleo Paleo/Primal Primal Quick & Easy Meals Recipes Refined Sugar Free Under 300 cal
  1. Yum! This sounds simply wonderful.

    I have been to Vietnam three times, all on a cruise ship, and it’s a country I’ve really enjoyed. I did not want to go the first time, because I had a negative impression left over from our Vietnam war era. But to my surprise I discovered a really wonderful country. The places we saw are all thriving, and the people are very enterprising and industrious (the same qualities I’ve seen in the Vietnamese people who come to the US. We’ve been to Ho Chi Minh City (Saigon), Da Nang, Nha Trang,and Haiphong. The last was accessed from our stop at HaLong Bay, an amazing UNESCO world heritage site which is a must-see. I’m also a big fan of Vietnamese food, and Thai food is right up there with it. While you are at it, Thailand is a wonderful country to visit. A friend and i spent almost 2 months in Bangkok, which was a very special time. Singapore is another great place to visit, as is Malaysia. The country I want to see a lot more of is Indonesia – I love the people and the food. You’ve really got your work cut out for you to do such a food trip, even if you don’t grossly overeat. 🙂

  2. I finally got around to making this and it was a hit for both of us. I served it over stir-fried cauliflower rice, which turned out to be a great idea because it allowed us to have beer with our dinner. 🙂 The one we had was 61 by Dogfish Head, which is an IPA brewed with Syrah grape must (it’s not as bitter as your usual IPA). Perfect accompaniment. Thanks for another great recipe.

  3. Oh wow! This is really delicious! I enjoy the complexity of five spice. Thanks for the inspiration. An excellent, warming dish for a cold Canadian night!

  4. I am a huge fan of homemade healthy stir-fries and I actually even have a 5-Spice mix in my pantry! Will definitely try this one!

  5. Thank you for an absolutely amazing dinner. We had it with udon noodles. I’ve also added snow peas, cauliflower and a Chinese stir fry mix. Even both my kids loved it

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