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Sweet Pepper Chicken with 5 Spice | www.tasteandtellblog.com

Today is one of those days with little to say. I planned to type this up first thing this morning, but then Abbi woke up at 5:30am. A little too early for me! So I’ve had a morning of chasing around a toddler, and she’s not very happy with me on the computer right now. So I just leave you with this Rachael Ray dish!

I was excited to try this. It was the most downloaded recipe for the week that it was on her show. But I just thought it was ok. I think I added too much 5-spice. I didn’t measure, just threw some in, but it was a bit overpowering for me. To me, 5-spice is one of those things that a little bit goes a long way! One thing I do love about this recipe, though, is how adaptable it is. Don’t have sweet peppers? Throw in broccoli instead. It calls for chicken thighs, but I had some chicken breasts at home. I think this would be a great base recipe for one of those nights where you are not prepared and just need to throw something together!

Sweet Pepper Chicken with 5 Spice
adapted from the Rachael Ray Show

serves 4

total time: 30 minutes

1 1/2 cups rice, cooked to package directions
2 tablespoons high temperature cooking oil, such as peanut or canola
1 1/2 pounds boneless, skinless chicken, cut into bite sized chunks
salt and pepper
2 sweet bell peppers, seeded and cubed into bite sized pieces
1 onion or 2 large shallots, sliced
1 inch ginger root, grated or minced
3-4 cloves garlic, finely chopped
1 1/2 teaspoons 5 spice powder
3 tablespoons dry sherry
2 tablespoons honey
1/4 cup Tamari
3/4 cup chicken stock
1 rounded tablespoon cornstarch

Start rice and when it’s about mid-way through cooking time, start the chicken.

Heat about 1 tablespoon of oil over high heat in nonstick skillet and add chicken seasoned with a little salt and lots of black pepper. Stir-fry chicken until browned and remove to a plate.

Add another tablespoon of oil and allow to heat until it ripples and begins to smoke. Then add peppers, onions or shallot and stir fry 2 minutes. Add ginger, garlic and 5 spice powder and season vegetables with a little more black pepper. Add sherry and shake pan for 30 seconds, then add honey or agave, Tamari and stock. Stir corn starch into a little water to dissolve, then add to sauce and thicken 1 minute. Slide chicken back in heat through a minute more.

Serve chicken with rice.


Saturdays with Rachael Ray rules:

  • You can link any blog post, present or past, as long as it is a Rachael Ray recipe.
  • Your blog post must link back to this post, mentioning Saturdays with Rachael Ray.

That’s it!! Simple, simple. Just make sure the recipe is a Rachael Ray recipe – it doesn’t matter if it comes from her talk show, 30-Minute Meals, her magazine, or one of her cookbooks. But it must be from Rachael Ray. Any posts that don’t follow these two rules will be deleted from the Mr. Linky.

I can’t wait to see what you’ve made!

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10 Responses to Saturdays with Rachael Ray – Sweet Pepper Chicken with 5 Spice

  1. Brenda De Sousa says:

    This dish looks and sounds really good Deborah. I know what you mean though, I've made recipes that got rave reviews and I thought they were only okay. Enjoy the rest of your weekend!

  2. Pam says:

    Deborah, it really looks good but you just never know. Have a good weekend!

  3. Rice Palette says:

    The dish *does* look delicious, but hey, not every recipe is for everyone.. it's always great to try new things, so no loss on that end.

    I'm always a big fan of spices, so I may give this a shot though!

  4. The Meal Planner says:

    I tried a very similar stir-fry from one of Rachael Ray's cookbooks a couple years ago. The version I made topped the finished dish with smoked almonds and that's what drew me in to make the recipe. That was also the day that I discovered I HATE 5-Spice!! I couldn't eat the stir-fry at all, so I just munched on rice and smoked almonds. I now know to avoid 5-spice…I have a pretty strong aversion to black licorice and cinnamon in savory dishes which are two prominent flavors in 5-spice. I have to be really careful with the brand of hoisin sauce I buy because a lot have 5-spice in them.

    BUT, one good thing I discovered from that recipe was how delicious it is to top stir-fry with smoked almonds. You must try it!

  5. Monet says:

    I always have a hard time experimenting with new recipes for dinner because I'm afraid that they won't be as good as I might hope. I tend to stick to my tried and true favorites, but I think it is so important to branch out and make yourself try new things. Thanks for sharing you pictures and the recipe!

  6. Julie says:

    Too bad it wasn't as great as it looks! I'll bet you could change it up to suit your taste pretty easily.

  7. Heather says:

    Yay I finally have a RR recipe to share! So glad that I could finally participate in Saturday's with Rachael Ray!

    BTW my cooking blog is:


  8. Joanne says:

    I have to say, I LOVE 5 spice powder! One of my favorite seasonings. This does look like a super versatile stir fry. I bet you could even go with pork instead of chicken if you wanted!

  9. Kim says:

    Whoa- 5:30am is just way too early to wake up! I hope you were able to rest a little later on in the day:)

    I've never had chinese 5 spice but I would love to try it!

  10. Mrs. L says:

    I have some 5-Spice powder that I've been trying to come up with different ways to use. I'm willing to try this but thanks for the tip to be gentle with the spice.

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