The pungent flavors of Chinese five-spice powder, rice vinegar, and soy sauce combine to create this sweet and savory chicken dinner.

Chinese five-spice powder is used in many Asian dishes and is a blend of cinnamon, cloves, fennel seed, star anise, and Szechwan peppercorns. It can be found in the spice section of the supermarket.

Helpful Hints:

White vinegar diluted with a little water can be used instead of rice vinegar.

A wok or skillet can be used to make the chicken.

Dried Chinese noodles or angel hair pasta can be used instead of fresh Chinese noodles.

The quickest way to slice scallions is to snip them with a scissors.

Countdown:

Place water for noodles on to boil.

Make chicken.

Boil noodles.

Shopping List:

To buy: 3/4 pound boneless, skinless chicken breast, 1 bottle Chinese rice vinegar, 1 bottle reduced-sodium soy sauce, 1 bottle sesame oil, 1/4 pound broccoli, 1 bottle Chinese five-spice powder, 1 jar minced garlic, 1/4 pound steamed or fresh Chinese noodles, 1 bunch scallions.

Staples: salt, black peppercorns.

Five-Spice Chicken

Recipe by Linda Gassenheimer

1/4 cup water

3 ounces Chinese rice vinegar

4 teaspoons Chinese five-spice powder

4 teaspoons minced garlic

1 1/2-tablespoons reduced-sodium soy sauce

6 teaspoons sesame oil, divided

1/4 pound broccoli, cut into 1-inch pieces (about 1 1/2-cups)

3/4 pounds boneless, skinless chicken breasts, cut into 1/2-inch pieces

Mix water, rice vinegar, Chinese five-spice, garlic, soy sauce, and 2 teaspoons sesame oil together in a bowl. Set aside. Heat remaining 4 teaspoons sesame oil over high-heat in a large wok or skillet until smoking. Add broccoli and stir-fry 2 minutes. Add chicken and continue to stir-fry 4 minutes. Add sauce and mix in with the chicken and vegetables for 2 minutes.

Remove chicken and broccoli to a plate and boil sauce to reduce, about 1 minute. To serve, place chicken on top of noodles and spoon sauce over both.

Yield 2 servings.

Chinese Noodles

Recipe by Linda Gassenheimer

1/4 pound steamed or fresh Chinese noodles

1/2 tablespoon sesame oil

1/8 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/2 cup scallions, sliced

Fill a large saucepan with 3/4 full of water and bring to a boil. Add the fresh noodles. Bring back to a boil. Remove 1 tablespoon cooking water to a large bowl. Add sesame oil to the bowl. Drain noodles. (For dried noodles, cook for 3–4 minutes before draining.) Add noodles and salt and pepper to the bowl. Toss well. Divide between 2 plates and sprinkle with scallions.

Yield 2 servings.

Per Serving for meal:

Total Calories 650, Total Fat 25 g, Saturated Fat 4.1 g, Monounsaturated Fat 9.0 g, Sodium 650 mg, Cholesterol 175 mg, Total Carbohydrate 54 g, Fiber 5 g, Sugars 3 g, Protein 54 g, Potassium 965 mg, Phosphorus 570 mg

Exchanges: 2 1/2 starch, 1/2 carbohydrate, 2 nonstarchy vegetable, 6 lean protein, 2 fat

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