- Combine chicken and five-spice powder in a large bowl. Toss or stir to coat chicken evenly with spice.
- Spray a large saucepan with non-stick spray. Add chicken and cook over medium-high heat, stirring often, until no longer pink.
- Add snow peas, red pepper, garlic and ginger root. Cook and stir over medium heat for 2 to 3 minutes.
- Add all remaining ingredients and bring to a boil. Reduce heat to medium-low. Cover and cook for 20 to 25 minutes, until liquid is absorbed by rice and chicken is very tender!
Wednesday, November 30, 2011
Chinese Five-Spice Chicken
CHINESE FIVE-SPICE CHICKEN
4 boneless, skinless chicken breast halves, cut into 1" cubes
1 tsp of Chinese five-spice powder*
1 cup trimmed and halved snow peas
1 cup thinly sliced sweet red pepper
2 cloves garlic, minced
2 tsp grated ginger root
3 cups low-sodium, reduced-fat chicken broth
1 1 /2 cups uncooked long grain white rice
1/2 cup chopped green onions
2 tbsp lime juice
2 tbsp reduced-sodium soy sauce
1 tbsp honey
2 tsp sesame oil
1/4 tsp each crushed red pepper flakes and black pepper