Name: Five-spice chicken
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 750 gram chicken tenderloins; 1 teaspoon peanut oil; 1 1/2 teaspoon five-spice powder; 2 clove garlic, crushed; 250 gram hokkien noodles; 300 gram baby corn; 500 gram asparagus; 1 medium_piece (200g) red capsicum, sliced thinly; 1/4 cup fresh flat-leaf parsley, chopped

Ingredients

750 gram chicken tenderloins

1 teaspoon peanut oil

1 1/2 teaspoon five-spice powder

2 clove garlic, crushed

250 gram hokkien noodles

300 gram baby corn

500 gram asparagus

1 medium_piece (200g) red capsicum, sliced thinly

1/4 cup fresh flat-leaf parsley, chopped

Method

1.Combine chicken, oil, five-spice and garlic in medium bowl.

2.Cook chicken, in batches, on heated oiled grill plate until browned and cooked through.

3.Meanwhile, place noodles in medium heatproof bowl, cover with boiling water, separate with fork, drain.

4.Cut baby corn in half. Snap woody ends off asparagus, chop remaining spears into same-sized pieces as halved corn. Stir-fry corn, asparagus and capsicum in heated oiled wok until just tender, add noodles.

5.Stir parsley into vegetables off the heat, then divide mixture among serving dishes, top with chicken

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Ingredients

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