Singapore Five Spice Stir Fry
Embark on a culinary journey with this flavorful Singapore Five Spice Stir Fry, a quick and vibrant dish perfect for busy weeknight dinners. Infused with the warm, aromatic notes of Chinese five spice powder, this stir fry combines tender chicken breast (or tofu for a plant-based twist) with colorful vegetables like red bell peppers, carrots, and snow peas, creating a feast for both the eyes and the palate. A rich and savory sauce of soy, oyster, hoisin, and sesame oil ties everything together, coating each ingredient in an irresistible layer of umami goodness. Ready in just 30 minutes, this versatile recipe pairs beautifully with steamed rice or noodles and can be customized with fresh cilantro for a delightful finishing touch. Whether you’re a fan of bold Asian-inspired flavors or looking to add variety to your dinner routine, this dish is sure to impress!
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Recipe Information
Ingredients
- 500 grams chicken breast (or tofu for vegetarian option)
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce (or vegetarian oyster sauce)
- 1 tablespoon hoisin sauce
- 2 teaspoons sesame oil
- 1 teaspoon cornstarch
- 2 tablespoons water
- 1 teaspoon five spice powder
- 2 tablespoons vegetable oil
- 3 garlic cloves, minced
- 1 teaspoon ginger, grated
- 1 red bell pepper, sliced
- 1 carrot, julienned
- 150 grams snow peas
- 2 spring onions, sliced
- 4 servings cooked rice or noodles
- 2 tablespoons fresh cilantro (optional, for garnish)
Instructions
Cut the chicken breast (or tofu) into bite-sized pieces. In a bowl, combine 1 tablespoon soy sauce, corn starch, and water. Add the chicken to the bowl and let it marinate while preparing other ingredients.
In a small bowl, mix together the remaining soy sauce, oyster sauce, hoisin sauce, sesame oil, and five spice powder to form the stir fry sauce. Set aside.
Heat a wok or large skillet over medium-high heat. Add the vegetable oil and swirl to coat the pan evenly.
Add the marinated chicken (or tofu) to the hot wok and stir fry for 4-5 minutes, until golden and cooked through. Remove from the pan and set aside.
In the same wok, add the garlic and ginger. Stir fry for 30 seconds until fragrant.
Add the red bell pepper, carrot, and snow peas. Stir fry for 3-4 minutes, keeping the vegetables crisp-tender.
Return the cooked chicken (or tofu) to the wok. Pour the stir fry sauce over the ingredients and toss to coat evenly. Cook for another 2 minutes, allowing the sauce to thicken slightly.
Remove the wok from heat and sprinkle the dish with sliced spring onions. Garnish with fresh cilantro, if desired.
Serve the Singapore Five Spice Stir Fry immediately over a bed of steamed rice or cooked noodles. Enjoy!
Nutrition Facts
Calories |
2512 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.3 g | 97% | |
| Saturated Fat | 13.3 g | 66% | |
| Polyunsaturated Fat | 28.8 g | ||
| Cholesterol | 426 mg | 142% | |
| Sodium | 3350 mg | 146% | |
| Total Carbohydrate | 263.1 g | 96% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 23.0 g | ||
| Protein | 185.8 g | 372% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 302 mg | 23% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 2732 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
