Wok This Way: Five-Spice Chicken With Sugar Snaps

This was another pretty simple wok recipe to throw together and the results were something I’d never had before. Most of the work involved in making Five-Spice Chicken With Sugar Snaps as seen on page 120 of Stir-Frying To The Sky’s Edge revolved around getting the chicken ready. Instead of the thighs suggested in the recipe, I went with breasts as I always do. I chopped those up and then mixed it together with ginger, soy sauce, honey, cornstarch, sherry and five spice powder. I also mixed together chicken broth, ketchup and soy sauce. Aside from that, all you have to do is clean the peas. I’m not sure if I got sugar snaps or some other kind of peas to be honest. I have much to learn about peas.

From there, it’s a matter of tossing things in the wok in the right order. The chicken goes in first, cooks a bit and then gets put on a plate. Then the peas go in, the chicken rejoins the party along with a few other things and you’ve got dinner. Instead of rice, which my wife says is poisonous now (not really, but kinda), I got lucky and had a few nests of egg noodles in the pantry that I prepared as well.

I’ve used Chinese five spice before, but never as such a central part of the dish. There was a nice sweetness coming through from the honey and then that distinct mixture of peppercorns, star anise, fennel, cinnamon and cloves (the quintet of spices that make it up).

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