Five Spice Chicken

Five Spice Chicken

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uwjester 0

"Thinly sliced chicken breasts featuring Chinese five spice. I like to serve this recipe with rice noodles from a recipe on this site: Quick Chinese-Style Vermicelli."
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1 h 16 m servings 234 cals
Serving size has been adjusted!

Original recipe yields 5 servings



  • Calories:
  • 234 kcal
  • 12%
  • Fat:
  • 9.8 g
  • 15%
  • Carbs:
  • 3.3g
  • 1%
  • Protein:
  • 31.4 g
  • 63%
  • Cholesterol:
  • 83 mg
  • 28%
  • Sodium:
  • 812 mg
  • 32%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Whisk soy sauce, olive oil, sherry, orange juice, garlic, ginger, and Chinese five-spice powder together in a bowl; pour into a resealable plastic bag. Add chicken, coat with the marinade, squeeze bag to remove excess air, and seal the bag. Marinate in the refrigerator at least 1 hour.
  2. Preheat grill for medium heat and lightly oil the grate.
  3. Remove chicken slices from the marinade; shake to remove excess moisture. Discard remaining marinade.
  4. Grill chicken until no longer pink in the center and the juices run clear, about 3 minutes per side.


  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.


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This is a terrific marinade for chicken. I prepared exactly as written and used thin chicken cutlets, hubby grilled them to crispy perfection! If you haven't tried five spice before, it's remi...

I followed the recipe exactly, including serving it with the “Quick Chinese-Style Vermicelli” on this site as the submitter recommended. The two recipes complimented each other perfectly. I sl...

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