Five Spice Chicken With Asian Broth

This aromatic broth is packed full of flavour thanks to its traditional Chinese-inspired ingredients. Served over rice noodles and tender free range chicken breast, this dish has the added advantage of being super healthy!



300 grams free range chicken breast
100 grams rice noodles
60 grams snow peas
20 grams coriander
1 tsp Chinese five-spice
1 red chilli
1 tsp vegetable stock
0.5 bunch baby bok choy
350 ml water
3 tbsp soy sauce*
tsp sesame (or olive) oil*



1. Toss chicken with oil and five-spice powder in a bowl. Place on an oven tray lined with baking paper.
2. Cook in the oven for about 13 to 15 minutes, or until chicken is cooked. Remove from oven. Cover to keep warm.
3. Meanwhile, make broth. Bring water, stock, coriander stems and soy sauce to boil in a large saucepan over a high heat. Add noodles. Boil gently, for about 2-3 minutes. Add bok choy and cook for a minute followed by snow peas for a further minute.
4. Cut chicken into thick slices. Divide noodles, vegetables and broth among serving bowls. Top with chicken, coriander leaves and chilli.

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