5 Spice Chicken and Asian Veggies

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5 Spice Chicken and Asian Veggies


1-1.5lb chicken breast or thighs

3 cloves garlic, thinly sliced

1 tsp grated fresh ginger

2 8oz packages sliced shitake mushrooms

1 large red pepper, diced

2 large bok choi, diced and separated into leaves and stalk

small can bamboo shoots, drained

~tbsp sesame oil

~1/4c soy sauce

olive oil

salt, pepper

Chinese 5 spice


Coat bottom of large pan with olive oil.  Season chicken with salt, pepper, and generously with Chinese 5 spice.  Over medium-high heat, brown chicken on all sides, about 3 minutes each side. (Chicken will not be cooked through yet.)

Push chicken to one side of pan.  Add garlic and ginger, saute about 1 minute.  Add mushrooms and sesame oil.  Reduce heat to medium.  Saute until approaching tender (about 2-3 minutes).  Add pepper and bok choi stalk. Add soy sauce.  Saute until peppers are tender and bok choi stalk is nearly translucent.  (About 3-4 minutes).  Add bok choi leaves and bamboo shoots.  Saute another 3 minutes until bok choi leaves are tender or until chicken is cooked through.

Serve warm over rice (optional).