Seasonal TCM Dietetics — Spring

    Fennel & Chicken Spring Stir-Fry

    茴香雞絲小炒 · Huí Xiāng Jī Sī Xiǎo Chǎo

    Liver–Spleen DisharmonyWarmNorthern Chinese-inspiredMain
    Fennel & Chicken Spring Stir-Fry — Tender chicken and fresh fennel make a quick aromatic main that stays light and easy to portion.

    Tender chicken and fresh fennel make a quick aromatic main that stays light and easy to portion.

    Prep
    15 min
    Cook
    10 min
    Total
    25 min
    Yield
    3 servings

    Ingredients

    • 300 g chicken breast, thinly sliced
    • 1 fennel bulb, thinly sliced
    • 10 g fresh ginger, julienned
    • 1 garlic clove, minced
    • 1 tbsp light soy sauce
    • 1 tbsp Shaoxing wine
    • 1 tbsp peanut oil
    • 1 tsp cornflour

    Method

    1. 1Toss chicken with cornflour, half the soy and Shaoxing wine for 10 minutes.
    2. 2Stir-fry chicken in hot oil for 3 minutes, then transfer to a plate.
    3. 3Cook ginger, garlic and fennel for 2–3 minutes.
    4. 4Return chicken, add remaining soy, toss until cooked through and serve.

    Nutrition (approx.): ~230 kcal per serving · 1 plate (~230 g)

    All spring recipes

    Dietary guidance only. Not a substitute for individualised clinical assessment or prescribed treatment.