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Chicken stir fry 5 spice and ginger

Serves   4
Prep time: 30 mins
Cooking time: 10 mins

A lean & lite dinner idea that doesn't skimp on flavour! Very quick and simple to cook, serve on a bed of steamed rice or noodles.





  • 500g chicken pieces
  • 1 red onion, sliced
  • 2 teaspoons grated fresh ginger
  • 1 clove garlic, crushed
  • ½ teaspoon Chinese 5 Spice
  • oil spray
  • 4 cups finely sliced green vegetables eg celery, broccoli, beans, asparagus, snow peas
  • 1 bunch Asian greens – gai larn, choy sum or bok choy, sliced
  • 1 tablespoon oyster sauce
  • 1 tablespoon salt reduced soy sauce
  • rice or noodles to serve and spring onions to garnish


  1. Place the chicken, red onion, ginger, garlic and Chinese 5 Spice into a bowl. Toss to coat. If time allows, cover and refrigerate for 30 minutes. 
  2. Spray a non-stick wok or frying pan lightly with oil spray. Heat over medium high heat then stir-fry half of the chicken for 2 to 3 minutes or until it is golden brown. Transfer chicken to a plate. Repeat with remaining chicken. 
  3. Add the green vegetables to the pan and stir-fry for 2 minutes. Add the chicken back to the pan with the Asian Greens, oyster sauce and soy sauce. Stir-fry for a further minute until the chicken has heated through and the greens have just begun to wilt. 
  4. Serve with rice or noodles. 

Add more:

  • Stir fry some raw prawn meat and add back with the chicken for an opulent twist
  • Spring onions or Chinese chives add another layer of piquant flavour 

Wine Suggestion: Gewurztraminer