Five-Spice Chicken

• 1 1/2 lbs boneless skinless chicken breasts
• 1 tsp peanut oil
• 1/2 tsp Chinese five-spice powder
• 2 cloves garlic, crushed
• 8 oz Chinese egg noodles
• 1 can (15 oz) baby corn, drained and halved lengthwise
• 1 lb asparagus, woody ends snapped off, cut into 3-inch pieces
• 1 None red pepper, thinly sliced
• 2 tbsp chopped fresh flat-leaf parsley

1. Combine chicken, oil, five-spice and garlic in medium bowl. Heat an oiled grill pan on high heat or preheat the grill to medium-high. Cook chicken, in batches, until browned on both sides and cooked through.
2. Meanwhile, place noodles in medium heatproof bowl. Cover with boiling water. Separate noodles with fork; drain.
3. Heat an oiled wok on high heat. Stir-fry corn, asparagus and pepper until just tender. Add noodles and stir-fry until heated through. Remove from the heat. Stir in parsley. Divide mixture among serving dishes. Top with chicken.

chicken breasts, peanut oil, garlic, egg noodles, baby corn, red pepper, parsley

Taken from recipes-plus.com/api/v2.0/recipes/33830 (may not work)