Quick and easy to make, this chicken stir-fry gets a Chinese style kick from the five-spice
Can be served on it's own or with noodles
This simple recipe quickly makes a chinese style stir fry with minimal effort. The chicken chunks are lightly coated in flour so that they absorb some of the juice and take on a good citrus tang
You can serve with rice or noodles - with straight-to-wok noodles you get the advantage of cooking the entire meal in a single pan.
If you need a bit of spice, add a chopped chilli to the ingredient list and add it just after you've finished browning the chicken.
I first made this in order to use up some left over goujons from a meal I'd cooked earlier in the day. The breadcrumbs soak up a mix of the oil and the stiryfry sauce and create a sticky coating around the chicken at the core
The Goujons can be left in the oven to cook, and you'll only spend about 5 minutes at the pan stir-frying, so it's a fairly quick and low effort meal to make
Serve with Rice or noodles