How to make it

  • Drizzle frying pan with sesame and olive oils.
  • Heat pan on high, tossing chicken into pan when it is hot enough to immediately sizzle.
  • Sprinkle Chinese Five Spice Powder onto cooking chicken.
  • Add Sriracha. (Adjust Five Spice and Sriracha to taste.)
  • Stir fry chicken until brown on one side, then flip over.
  • When chicken is almost fully cooked, add the Rice Stir Fry mix, still frozen.
  • Drizzle on Yoshida's sauce.
  • Toss in peanuts.
  • Cover with a lid and cook on medium-high for five minutes.
  • Remove lid and turn heat up, stirring the mix. Continue to cook until most of the liquid has evaporated. I like to remove almost all the liquid via this method so the mix is moist but not runny.
  • Sorry no photo. We ate it all. =-)

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