12 ounces to 1 pound of skinless boneless chicken breast, cut into bite-sized chunks
1/2 teaspoon Chinese five-spice powder
1 tablespoon canola oil
2 cloves garlic, minced
3/4 cup low-salt chicken broth
1 1/2 tablespoons pure maple syrup
1 tablespoon chili paste
1 green onion, chopped [optional]
Sprinkle chicken with salt, pepper and five-spice powder. Toss to coat.
Heat oil in large skillet over high heat.
Add chicken; cook until browned, stirring frequently, about 3 minutes or 4 minutes.
Add garlic and cook until fragrant, about 45 seconds, stirring to keep from burning.
Add next 3 ingredients to skillet.
Boil until reduced slightly and chicken is cooked through, stirring frequently, about 3 or 4 minutes.
Serve over rice; sprinkle with green onion if you like.
This is the first time i've ever cooked with Chinese Five Spice and i have to admit - i'm not a fan. I think i would like it better if it were Chinese Four Spice and they forgot to add the cinnamon. Cinnamon is just not something i'm a fan of in anything but desserts...
This was a good meal though. Extremely simple and tastey - not to mention good for you!
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