This recipe makes more than you’ll need for a noodle dish, and that’s intentional: Leftovers are awesome sliced over mixed greens tossed with ginger salad dressing. Or, tuck some in a croissant with mayonnaise and some fresh spinach leaves. Five-spice powder, sometimes labeled Chinese five-spice powder, is sold in Asian markets and many supermarkets. Makes 8 servings.
Ingredients
1/4 cup each low-sodium soy sauce and hoisin sauce
2 tablespoons rice wine or dry sherry
2 large cloves of garlic, crushed
1/2 teaspoon five-spice powder
2 pounds boneless, skinless chicken thighs
Directions
Combine soy sauce, hoisin sauce, rice wine, garlic and five-spice powder in a medium bowl; add chicken, turning to coat well. Cover; marinate in refrigerator 1-2 hours.
Heat broiler with rack 6 inches from heat. Remove chicken from marinade, discarding marinade. Arrange chicken on the rack; broil until juices run clear, about 10 minutes. Cool chicken; refrigerate up to 3 days.
Nutrition information per serving: 178 calories, 45 percent of calories from fat, 9g fat, 2g saturated fat, 74mg cholesterol, 2g carbohydrates, 21g protein, 231mg sodium, 0g fiber
