Gluten-free Sugar-free Five Spice Chicken


  1. Put the 5 spice on a plate and add the chicken pieces, mix together and season with salt and pepper.
  2. Put the rice on to cook. Once cooked, set to one side with a lid on.
  3. Heat the oil in a wok, or large frying pan. Add the chicken and fry for 3–4 minutes until cooked through.
  4. Add the garlic, chilli and spring onions and fry for 1 minute.
  5. Add the bean sprouts and mangetout
  6. Mix the sauce ingredients together and add to the pan. Bring to the boil and simmer for 1 minute.
  7. Serve on the rice.


  • 1 tablespoon Chinese 5 spice
  • 3 chicken breasts, cut into bite-sized pieces
  • 2 tablespoons toasted sesame oil
  • 2 cloves garlic, chopped
  • 1 fat red chilli, chopped
  • 8 spring onions, chopped
  • 200g bean sprouts
  • 100g mangetout, sliced lengthways


  • 3 tablespoons raw honey
  • 1 tablespoon mirin
  • 1 tablespoon cornflour
  • 1/2 mug water
  • 3 tablespoons GF/SF soy sauce





prep time

20 Minutes

cook time



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