A lighter twist on a Chinese classic
If you’ve ever had Chinese five-spice chicken from a restaurant, you’ll know it’s the kind of dish that hits all the right notes — aromatic, savoury, a little sweet, a little warm. Trouble is, it’s usually paired with a mountain of rice or oily noodles that can leave you feeling like a python digesting a buffalo.
This version keeps all the flavour magic but pairs it with zucchini ribbons and a small tangle of egg noodles for balance. It’s lighter, fresher, and still totally satisfying. A weeknight dinner that feels a bit fancy, but won’t take you more than 20 minutes to whip up.
🌱 Nutritional Benefits
- Chicken thigh → juicy, iron-rich, and a great source of protein.
- Zucchini → low-calorie bulk that adds fibre and hydration (aka: sneaky health boost).
- Egg noodles → provide energy-giving carbs without overloading the bowl.
- Five-spice → not just flavour, but also contains warming spices that support digestion.
Per serve (approx.):
- Calories: ~430
- Protein: 28g
- Fibre: 6g
🛒 Ingredients (for one)
- 80g fresh egg noodles
- 1 small zucchini, spiralised or ribboned (a veggie peeler works fine)
- 100g chicken thigh, thinly sliced
- ½ tsp Chinese five-spice powder
- 1 tsp soy sauce
- 1 tsp oyster sauce
- 1 garlic clove, minced
- 1 tsp olive oil (or sesame oil for extra nuttiness)
Optional garnish: spring onion slices, toasted sesame seeds, or a squeeze of lime.
👩🍳 Step-by-Step Instructions
- Cook the noodles → Boil egg noodles for 3–4 minutes, then drain. Set aside.
- Prep the zucchini → Use a spiraliser, julienne peeler, or veggie peeler to create long zucchini ribbons.
- Marinate the chicken quickly → Toss sliced chicken with five-spice, soy, and garlic. Doesn’t need long — just while the noodles cook.
- Stir-fry time → Heat oil in a pan or wok, add chicken, and cook until golden and cooked through (about 4–5 minutes).
- Combine → Add cooked noodles, zucchini ribbons, and oyster sauce to the pan. Toss for 1–2 minutes until everything is glossy and hot.
- Serve → Top with sesame seeds or spring onion, then devour while it’s still steaming.
🔄 Swaps & Variations
- No chicken thigh? Use chicken breast, turkey strips, or even prawns.
- Vegetarian? Swap chicken for firm tofu — still amazing with five-spice.
- No oyster sauce handy? Use hoisin sauce or a drizzle of soy mixed with honey.
- Want extra veg? Throw in sliced capsicum, mushrooms, or snow peas.
🥡 Storage & Leftovers
Best eaten fresh, since zucchini noodles can get watery if stored. If you must keep it, refrigerate in a sealed container for up to 24 hours. Reheat gently in a pan to avoid soggy noodles.
🌟 Final Note
This dish is basically proof that “healthy” doesn’t have to mean boring. You get all the punch of Chinese takeaway five-spice chicken but in a portion that won’t knock you into a food coma. Perfect for a solo night when you want something warming, fast, and just a little bit special.
