5-Spice Chicken & Vegetable Stir-Fry with homemade chicken stir-fry sauce in a skillet with a kitchen cloth
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5-Spice Chicken & Vegetable Stir-Fry

This Paleo 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 Chicken, Paleo chicken stir-fry, Paleo Chinese chicken
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4
Calories 340 kcal
Author Marie

Ingredients

For the chicken

  • 1.5 lbs chicken breast (about 2 breasts)
  • 1 tsp Chinese five-spice powder see notes
  • 1/4 tsp sea salt

For the veggies

  • 1 yellow bell pepper any color would work
  • 1 large carrot
  • 1 bunch baby broccoli or half a small broccoli head
  • 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

Instructions

Prepare chicken:

  1. Cut the chicken into even-sized small cubes. Cut the chicken breasts in slices, then cut each slices lengthwise into long stripes and then cut crosswise into dice.

  2. 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 stir-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 3-4 minutes. It’s ok if chicken is still slightly pink because it will finish cooking later. Remove from skillet. 

  2. Add another 2 teaspoons of olive oil. Add veggies and stir fry for about 5 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, until sauce thickens and chicken is cooked through.

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

Recipe Notes

Tips

Variations 

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.