Anticiplate

The key to this dish is marinating the meat in the spice mixture for at least an hour so that the flavors soak into the chicken and it stays very moist. I loved all of the flavors in this dish! 

Marinating: 1-4 hours

Prep time: 15 minutes
Cook time: 15 minutes

Serves 2 plus leftovers

Five Spice Chicken

1/2 tbsp. kosher salt

1 tsp. finely grated black pepper

1 large red chile, seeded and finely minced

1/2 tsp. chinese five spice powder

2 chicken breasts, cut into 1 inch pieces

1 tbsp. vegetable oil, divided

7 oz. broccolini, trimmed and halved

Combine salt, pepper, five spice powder and minced chile.  Toss the chicken in the mixture to coat.  Can be refrigerated up to 4 hours for maximum flavor. 

Heat half the oil in a large skillet over high heat. Add the chicken and cook for 7 minutes, or until cooked through, stirring occasionally. Remove from the pan and keep warm on a plate with tin foil. 

Add the other 1/2 tbsp. oil to the pan. Cook the broccolini for 4-5 minutes or until tender. Add the chicken back to the pan and stir together for 30 seconds. 

Peanut and Coriander Noodles

7 oz. (half a box) dry rice noodles, recommended Thai Kitchen Brand

1 tbsp. vegetable oil

1/2 c. unsalted roasted peanuts, chopped

1 large red chile, seeded and minced

1/2 tbsp. grated ginger (with a micro-plane)

3 green onions, sliced thinly on an angle

3/4 tbsp. fish sauce, recommended Thai Kitchen Brand

1/2 lime, juiced

1/4 c. mint leaves

1/2 c. cilantro leaves

Soak the noodles in boiling water for 5 minutes. Drain. Heat the oil in a frying pan over high heat. Add the peanuts, ginger, and chili and cook for 2 minutes. Toss together the peanut mixture with the rest of the ingredients. Serve warm.