Chinese Five Spice Chicken with Peanut Roasted Orange Kumara

Ready in 25 minutes • Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, September 4, 2016.

A quick and simple Asian-inspired dish the kids will love.

Ingredients

oven to 220°C. Line an oven tray with baking paper.
Toss kumara, capsicum and sweet chilli sauce with first measure of olive oil on prepared tray. Season with salt and pepper and roast about 20 minutes, or until kumara is tender and starting to caramelise. Turn once during cooking.
While kumara is cooking, cut bok choy in half lengthways and thinly slice. Set aside. Pat chicken dry with paper towels and cut into bite-sized pieces, about 1.5cm. Add chicken to a large bowl with cornflour and five spice mix and toss to coat.
Heat remaining oil in a large fry-pan or wok on high heat. Fry chicken, in two batches, for 5–7 minutes, turning often, until golden brown and cooked through.
Return chicken to pan/wok with chicken stock until sauce bubbles and thickens slightly, about 30–60 seconds. Add peas and soy sauce and cook for a further 1 minute or until peas have warmed through.
When kumara has finished cooking, scatter over bok choy and peanuts and toss to combine.
Divide peanut roasted orange kumara between plates and top with Chinese five spice chicken. Garnish with coriander.