Five Spice Chicken with Asian greens
- ¼ cup of Chinese cooking wine
- ½ cup of tamari sauce
- 1 tsp of Chinese five spice powder
- 2 slices of ginger
- 1 cup of chicken stock
- 1 tablespoon xylitol
- 4 boneless chicken thigh fillets
- 350g of Asian Greens (Bok Choy, Broccolini etc)
Trim chicken thighs of fat and cut in half. Combine wine, soy, five spice, ginger, stock and sugar in a medium non-stick fry pan over a high heat, bring to the boil and cook for 8-10 minutes. Add chicken and simmer for 3 minutes.
Turn the Chicken and add greens, cover pan and continue cooking for a further 3-5 minutes until the Chicken is cooked through.