adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Chinese 5-Spice Skillet Chicken with Green Beans and Peppers
Chinese 5-Spice Skillet Chicken with Green Beans and Peppers
0 Likes
Prep Time:
17 minutes
Cook Time:
32 minutes
Total Time:
49 minutes
Quick Chinese 5-Spice Skillet Dinner: A delicious blend of lean protein, vibrant veggies, ready in just 30 minutes!
Ingredients:
  • For the marinade:
  • 1 1/2 pounds boneless, skinless chicken tenders, tenderloin, or thinly sliced chicken breasts
  • 1 teaspoon fennel seeds
  • 1 teaspoon whole black peppercorns
  • 1 bay leaf
  • 1 teaspoon kosher salt
  • 1/2 tablespoon brown sugar, packed
  • 1 teaspoon Chinese 5-spice blend
  • Zest from 1 orange
  • 3 tablespoons orange juice
  • 2 teaspoons sesame oil
  • For the vegetables:
  • 1 pound fresh green beans, washed and trimmed
  • 1 large orange bell pepper
  • 1/2 large onion
  • 2 teaspoons soy sauce
  • 3 or 4 cracks of freshly ground pepper
  • Orange zest for garnish (optional)
Instructions:
  • Transform the spices: Grind fennel seeds, whole peppercorns, and 1 bay leaf in a spice grinder until finely ground.
  • Label the bag with the recipe title or cooking instructions and date, using a Sharpie to make it easy to find later on SimplyRecipes.com.
  • Prepare the marinade: Gently fold down the bag's opening to prevent any spills. Add chicken, spices, orange juice, and sesame oil. Expel excess air, then seal the bag tightly. Massage the chicken to ensure an even coating of the marinade.
  • Place the chicken flat in the freezer and freeze for up to 6 months. Alternatively, marinate the chicken in the fridge for a few hours, or up to two days, before cooking as directed below.
  • Thaw the chicken: Simply remove it from the freezer in the morning, and it will be ready to cook by the end of the day.
  • Prepare the vegetables by trimming the beans, slicing the pepper into 1-inch strips, and dicing the onion.
  • Prepare the chicken and vegetables: Heat a large skillet over medium heat and add the chicken along with any remaining marinade. Ensure the chicken lays flat in the pan by unfolding any folded parts. After 2 minutes, flip the chicken and add green beans, sliced pepper, onion, and 3 tablespoons of water. Cover and cook for an additional 10 minutes. To check if the chicken is done, slice a piece open; if the juices run clear, it is ready. Transfer the chicken to a plate, leaving the vegetables in the pan, and cover the chicken with foil to keep warm.
  • Enhance the vegetables: Stir in soy sauce and a sprinkle of freshly ground pepper, then gently mix. Cover and cook until the peppers are tender and the beans are vibrant yet slightly crisp, approximately 5 minutes more.
  • Present: Return the chicken to the pan and sprinkle with extra orange zest if available. Bring the skillet to the table and serve.

Similar Recipes