855 El Camino Real
Palo Alto, CA 94301
Asian Box is a completely gluten-free restaurant! Click here to read more about it.
Simple SIX Spice Marinated & Stir Fried Chicken
This gluten-free recipe is a gift from Executive Chef Grace Nguyen.
Hands on time: 15 minutes
Total time: 30 minutes
This is a simple, light, and crave-able way to quickly marinate chicken with authentic South
East Asian flavors and stir fry up with tons of flavor.
It can simply be served with steamed seasonal vegetables and either brown or jasmine rice,
rice noodles or a simple vegetable salad.
2 cup Fish Sauce
2 cup brown sugar
5 cloves fresh garlic
1 small Thai chili
1 tablespoon turmeric
2 tablespoons Five spice powder
.5 cup Tamari Soy (gluten free soy sauce)
1 teaspoon fresh cracked black pepper
.5 cup canola
4 each 4 ounce chicken thighs, cut into 1 inch thick strips
.5 cup sliced yellow onion
.5 cup julienne cut carrots
1 cup of broccoli florets
2 tablespoons water
1 tablespoon canola oil
1. Puree all ingredients except for chicken together quickly in a blender or food
processor so that the marinade comes together but not so much that a puree is attained.
2. Marinate the chicken with .5 cups of the marinade and reserve the remaining
marinade for future use(will hold in the refrigerator for about a month). Marinate for a
minimum of 30 minutes and as long as 2 hours. The longer the marinade the better the
flavor and the more tender the chicken will be.
3. Cook chicken in a film of hot canola oil preferably in a wok. Sear meat, without moving
around too much until a nice dark brown crust is formed. Add in onions, carrots and
broccoli and stir fry together for a minute. Add water and 2 tablespoons of SIX spice
marinade and cook down together until well glazed.
4. Serve with 2 cups of cooked brown or jasmine rice.
***Other easy and light garnishes that would go amazingly well with this chicken
are: sliced cucumber and tomato, torn mint and basil, bean sprouts, toasted
peanuts, scallions and sliced jalapeno.