Hoisin-glazed Chicken with five-spiced broth
- 2 tsp (10 mL) vegetable oil
- 450 g boneless skinless chicken breasts
- 4 tsp (18 mL) hoisin sauce
- 170 g rice stick noodles, (1/4-inch/5 mm wide)
- 8 thin slices fresh ginger
- 2 cloves garlic, thinly sliced
- 2 whole stems fresh cilantro, with roots
- ¼ tsp (1 mL) five-spice powder
- 1 pkg (900 mL) sodium-reduced chicken broth
- 1 tbsp (15 mL) sodium-reduced soy sauce
- 6 heads baby Shanghai bok choy, trimmed (root ends attached) and halved
- 2 green onions, thinly sliced
- 2 tbsp (30 mL) chopped fresh cilantro
- 1 tsp (5 mL) sesame oil
- In large nonstick skillet, heat half of the vegetable oil over medium-high heat; cook chicken, turning once, until browned all over, about 8 minutes.
- Transfer chicken to parchment paper– lined baking sheet; brush with hoisin sauce. Roast in 400°F (200°C) oven until no longer pink inside, 12 to 15 minutes. Let cool enough to handle; thinly slice and set aside.
- Cook noodles according to package instructions; drain and set aside.
- Meanwhile, in large saucepan, heat remaining vegetable oil over medium heat; cook ginger, garlic, cilantro stems and five-spice powder, stirring, for 1 minute.
- Add broth, soy sauce and 2 cups water; bring to boil. Reduce heat and simmer for 5 minutes. Using slotted spoon, discard ginger, garlic and cilantro stems. Stir in bok choy; simmer until softened, 2 to 4 minutes.
- To serve, divide noodles, bok choy, broth mixture and chicken among 4 bowls. Sprinkle with green onions and chopped cilantro; drizzle with sesame oil.