Five-Spice Chicken With Asian Greens

• 1 tbsp peanut oil
• 2 tsp Chinese five-spice
• 1 None orange, zested
• 1 clove garlic, minced
• 1 tsp fresh ginger, grated
• 1 1/2 lb skinless chicken thighs
• 1 bunch Chinese broccoli, steamed
• 2 tbsp oyster sauce
• 1 tsp sesame oil
• None None steamed rice, to serve
• None None red chili, thinly sliced, to serve
• None None fresh cilantro leaves, to serve

1. Combine peanut oil, Chinese five-spice, orange zest, garlic and ginger. Rub over chicken to coat. Heat an oiled grill plate over high heat. Cook chicken for 8-10 mins, until cooked through, turning once. Slice.
2. Meanwhile, blanch broccoli in boiling salted water for 30 seconds (or until bright green). Drain.
3. Combine oyster sauce and sesame oil. Arrange chicken on a bed of rice with greens and drizzle sauce over top. Sprinkle with chili and cilantro leaves.

peanut oil, orange, clove garlic, ginger, chicken thighs, chinese broccoli, oyster sauce, sesame oil, steamed rice, red chili, cilantro

Taken from recipes-plus.com/api/v2.0/recipes/26244 (may not work)