Chinese 5-Spice Skillet Chicken with Green Beans and Peppers Recipe

In a spice grinder, combine the fennel seeds, whole peppercorns, and 1 bay leaf. Run the grinder until the spices are finely ground.

If freezing the meal for later, use a Sharpie to write the title of the recipe on a gallon-sized zip-top bag to easily look up the recipe. Alternatively, write the cooking instructions on the bag, and date it.

Roll down the opening of the bag a little, to not get raw chicken juices on the outside of the zip top. Add the chicken, spices, orange juice, and sesame oil.

Remove as much air as possible, and seal the bag. Smoosh the chicken around so it’s coated in the marinade.

Lay the chicken flat in the freezer and freeze for up to 6 months Alternatively, skip the freezer and let it marinate in the fridge for 2 hours, or up to2 days, and then cook it according to the directions.

When ready to cook, take the chicken out of the freezer in the morning, and it will be ready to cook by the end of the day.

Trim the beans, slice the pepper into 1-inch strips, and dice the onion.

Set a large skillet over medium heat. Add the chicken and any marinade left in the bag. If any chicken is folded up, unfold it so it lays flat in the pan.

After 2 minutes, flip the chicken and add the green beans, sliced pepper, onion, and 3 tablespoons of water. Cover and cook for 10 more minutes.

Lift the lid and check the chicken by slicing open a piece. If the juices run clear, the chicken is done. Remove the chicken from the pan to a plate (leaving the vegetables in the pan) and tent with foil to keep warm.

Add soy sauce and a few cracks of freshly ground pepper to the vegetables. Gently stir the vegetables.

Cover and cook for about 5 more minutes until the peppers are tender and the beans are bright green but firm tender.

Nestle the chicken back into the pan and garnish with additional orange zest if any. Bring the skillet to the table and serve.