If you haven't cooked with Chinese 5-Spice before, today is the day! If you bought it for a recipe a long time ago and have since forgotten about it - wipe the dust off that bottle and get cooking!
The ground powder tantalizes your palate from all angles - sweet, sour, bitter, pungent, and salty. It's a powerful yet delightful a blend of Szechuan peppercorns, star anise, cinnamon, cloves, and fennel and because the spices are toasted before they're ground, the flavor explosion is like no other. Check out this chicken recipe featuring Chinese 5-Spice, rice noodles and a sweet-n-salty orange marmalade sauce. As easy as it is divine.
Chinese 5-Spice
Chicken with Orange Marmalade Sauce
Serves
4
8
ounces brown rice noodles
2
teaspoons olive oil
1
pound boneless skinless chicken breast, cut into 1-inch pieces
3
cloves garlic, minced
1
1/2 teaspoons Chinese 5-Spice
1/2
teaspoon salt
1/2
teaspoon freshly ground black pepper
1
cup orange marmalade
2
tablespoons reduced-sodium soy sauce
1
teaspoon sesame oil
Cook
noodles according to package directions.
Drain and set aside.
Meanwhile,
heat oil in a large skillet over medium-high heat. Add chicken and garlic and cook 3-5 minutes,
until chicken is golden brown on all sides, stirring frequently. Add Chinese 5-Spice, salt and pepper and stir
to coat chicken. Cook 1 minute, until
spices are fragrant. Add orange
marmalade, soy sauce and sesame oil, mix well and bring to a simmer. Simmer 3-5 minutes, until chicken is cooked
through. Serve chicken and sauce over cooked
noodles.
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