Get ready for a flavor-packed dinner with this Five Spice Chicken Stir Fry. Tender chicken thighs are briefly marinated in five-spice powder, Shaoxing wine and soy sauce, then quickly stir-fried and tossed in a glossy, savory-sweet sauce with honey, garlic and oyster sauce. It’s bold, aromatic and ready in about 30 minutes—perfect over jasmine rice with a sprinkle of sesame seeds.
Why You’ll Love It
This stir fry is ideal for busy weeknights: quick to prepare, full of depth, and easy to adapt. The five-spice delivers warm aromatic notes while Shaoxing wine and soy sauce give umami depth. Using thighs keeps the chicken juicy, while a touch of honey balances the savory sauce.
Fast cooking: High heat and quick tossing mean dinner is done fast. Big flavor: Five-spice, garlic, oyster and dark soy combine for a rich, layered sauce. Customizable: Swap vegetables or protein to suit your pantry—this recipe welcomes improvisation.
Sticky Five-Spice Chicken Ingredients
See the recipe card below for exact amounts. The list here highlights key ingredients and their role.
- Five spice powder: Essential for warm, complex flavor—use in both marinade and sauce for consistency.
- Shaoxing wine: Adds subtle acidity and depth; a good cooking wine for Chinese-style dishes.
- Dark soy sauce and soy sauce: Provide umami and deep color; dark soy is richer, regular soy adds salt and balance.
- Oyster sauce and honey: Give sweetness, body and a glossy finish to the sauce.
- Chicken thighs: Tender and flavorful; they stay juicy under high heat.
- Cornstarch: Helps the chicken develop a light crust and thickens the sauce.
- Scallions: Whites add upfront onion flavor when cooked, greens finish the dish with freshness and color.
How to Make Chinese Five-Spice Chicken
Jump to the printable recipe card for exact measurements and a quick checklist.
- Marinate the chicken: Combine soy sauce, Shaoxing wine, cornstarch, five-spice and a little baking soda if using. Toss the chicken and let it sit 5–10 minutes. This brief marinade helps tenderize and flavors the meat.
- Cook the chicken: Heat oil in a wok or large skillet over medium-high heat. Add the chicken and stir-fry until golden and cooked through, about 5–7 minutes. Add the scallion whites near the end to get a little char.
- Finish with sauce: Whisk oyster sauce, dark soy, honey, extra Shaoxing and grated garlic. Pour into the pan and toss constantly until the sauce becomes glossy and clings to the chicken.
- Garnish and serve: Stir in scallion greens, transfer to a serving plate and top with toasted sesame seeds. Serve hot over jasmine rice.
Substitutions and Variations
Use chicken breasts if you prefer leaner meat, but be careful not to overcook. Swap jasmine rice for long-grain white, brown rice or cauliflower rice for a low-carb option. If you don’t have Shaoxing wine, dry sherry or a diluted rice vinegar mix works in a pinch. Replace oyster sauce with hoisin or a mix of soy sauce and brown sugar. For extra layers, add grated ginger, a dash of sesame oil, or toss in vegetables like bok choy, broccoli or bell peppers during the last few minutes of cooking.
Serving Suggestions
Serve the stir fry hot over steamed jasmine rice. Complement the meal with simple sides such as steamed broccoli, baby corn, sautéed bok choy or a crisp Asian-style salad. Light desserts like fruit-based sorbets or simple baked goods make a balanced finish after a rich main.
How to Store
Refrigerate: Store leftovers in an airtight container for up to 3 days. Freeze: Keep in a freezer-safe container up to 3 months. Thaw: Defrost overnight in the refrigerator. Reheat: Warm gently in a wok or skillet over medium heat to refresh the sauce and texture.
Top Tips
- Grate garlic finely: Use a fine grater or microplane so garlic blends into the sauce without burning.
- Preheat the pan: A hot wok or skillet ensures a good sear and prevents sticking.
- Mise en place: Have all ingredients prepped and nearby—stir-frying moves fast.
- Keep stirring when saucing: The sugars in the sauce can burn quickly; continuous stirring creates a glossy finish.
Chinese Five-Spice Chicken FAQs
Cornstarch helps the chicken develop a light, crisp coating and thickens the sauce. Baking soda is used in small amounts to tenderize the meat by loosening proteins—this technique, known as velveting, gives the chicken a juicier, restaurant-style texture.
A wok is ideal for high-heat stir-frying because of its shape, but a large, deep skillet will work well too. Avoid pans with very low sides since stirring and tossing are part of the technique.
Chinese Five Spice Chicken Stir Fry Recipe
Five Spice Chicken Stir Fry
A quick, aromatic stir fry with tender chicken thighs, five-spice, and a glossy oyster-honey sauce. Ready in about 30 minutes and ideal for weeknight dinners.
Prep Time: 15 minutes | Cook Time: 10 minutes | Marinating Time: 5–10 minutes | Total Time: 30 minutes | Servings: 4
Ingredients
For the Stir Fry
- 1 ¼ pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tbsp soy sauce (for marinade)
- 1 tbsp Shaoxing wine (for marinade)
- 1 tbsp cornstarch
- 1 tsp five-spice powder (marinade)
- ½ tsp baking soda (optional)
- 2 tbsp cooking oil
- 8 scallions (green onions), sliced into 1-inch pieces, whites and greens separated
For the Sauce
- 3 tbsp oyster sauce
- 2 tbsp Shaoxing wine
- 1 tbsp honey
- 1 tbsp soy sauce
- 1 tbsp dark soy sauce
- 3 cloves garlic, peeled and finely grated
- 1 tsp five-spice powder (sauce)
To Serve
- Steamed jasmine rice
- Toasted sesame seeds for garnish
Instructions
- In a medium bowl, whisk soy sauce, Shaoxing wine, cornstarch, five-spice and baking soda. Add the chicken and toss to coat. Let marinate 5–10 minutes.
- In a small bowl, whisk together the sauce ingredients and set aside.
- Heat a large skillet or wok over medium-high heat. Add cooking oil, then the marinated chicken. Stir-fry 5–7 minutes until browned and cooked through.
- Add the scallion whites and cook 1 minute until lightly charred.
- Pour in the sauce, tossing to coat. Stir in the scallion greens and cook 30–60 seconds until sauce is glossy and clings to the chicken.
- Serve hot over steamed jasmine rice and garnish with toasted sesame seeds if desired.
Notes
Grate garlic finely to avoid burnt bits. Preheat your pan for a good sear. Have all ingredients prepped before you start—stir-frying is fast. Keep stirring once the sauce is added to prevent burning and to develop a shiny glaze.
Nutrition (per serving)
Calories: 444 kcal | Carbohydrates: 13 g | Protein: 26 g | Fat: 31 g | Sodium: 1374 mg
This five spice chicken stir fry is quick, adaptable and packed with savory-sweet Asian flavors. It’s a reliable weeknight recipe that rewards a few pantry staples and a hot pan with a satisfying, restaurant-style result.
Other Recipes to Try
- Wok seared steak and shrimp for a hearty stir-fry combo.
- Classic Kung Pao chicken for a spicy, nutty alternative.
- Crispy ginger beef if you prefer a crunchy, caramelized texture.
- Hibachi fried rice for a quick side or main course.
- Explore more stir fry recipes to expand your weeknight repertoire.
