five spice chicken with braised zucchini
five spice chicken with braised zucchini, originally uploaded by cwhf.
This is courtesy of one of my newer cookbooks called
30 minute Asian meals by Marie Wilson. It's quick, healthy asian food and this recipe was delicious. All the recipes are basically designed to be able to start the rice and complete the meal by the time the rice is done.
8-12 oz boneless chicken cut into bites size pieces
1 tsp 5 spice powder
1-2 tbsp reduced sodium soy sauce
1.5 tbsp vegetable oil
2 small zucchini or yellow squash sliced into thing rounds
1 tbsp cinises rice wine or pale dry sherry (optional)
3 tbsp unsalted chicken stock
1/2 tsp sugar
1 tsp cornstarch mixed with 1 tbsp water (optional)
chopped fresh coriander leaves or parsley to garnish (didn't have any so omitted).
1. Start rice. Do your mise en place.
2. Put chicken pieces in a bowl, rub them with 5 spice powder then coat with soy sauce. Let stand 5 minutes or longer if there is time.
3. Heat a nonstick wok or skillet over high heat and add half the oil. Rotate to coat sides. When hot, add zucchini or squash and stir fry gently until it begins to soften but is still firm. Remove from wok.
4. Heat wokagain over high heat and add remaining oil. Stir fry chicken 1-2 minutes until it start to brown.
5. Return squash to wok/pan and add wine, stock, sugar and any remaining soy sauce from chicken marinade. Stir in more stock or water if mixture seems dry and bring to a boil.
6. Optional: Add cornstarch mix, turn heat down to low and simmer a minute or two until sauce begins to thicken.
7. Garnish with cilantro and serve with rice.
2 servings
WW points with half cup cooked rice per serving (based on 12 oz chicken)=10 points.
Let me know if you try it!