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).