Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Marinate 450 grams of chicken thighs with 1.5 teaspoons of five-spice powder, 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, and 1 teaspoon of sesame oil for at least 15 minutes.

2. 2

   In a separate bowl, toss 2 thinly sliced medium green plantains with 1 tablespoon of cornstarch until lightly coated.

3. 3

   Heat 2 tablespoons of peanut oil in a large wok or skillet over high heat until shimmering.

4. 4

   Flash-fry the coated plantain slices for 2 to 3 minutes until golden brown and slightly crispy, then remove them from the wok and set aside.

5. 5

   Add the remaining 2 tablespoons of peanut oil to the same wok and flash-fry the marinated chicken until browned and cooked through, about 3 to 4 minutes.

6. 6

   Stir in 1 tablespoon of grated fresh ginger, 2 minced cloves of garlic, 1 tablespoon of soy sauce, and 0.5 teaspoon of red chili flakes (if using) with the cooked chicken for 30 seconds.

7. 7

   Return the flash-fried plantains to the wok with the chicken and toss everything gently to combine for 1 minute, ensuring the plantains are heated through.

8. 8

   Garnish the dish with 2 sliced scallion stalks before serving immediately.