Wild Rice and Five-Spice Chicken Salad

• 3 cups water
• 1 cup raw wild rice
• 1 tablespoon five-spice powder
• 1 teaspoon sugar
• 2 boneless skinless chicken breasts
• 14 cup orange juice
• 14 cup rice vinegar
• 1 tablespoon vegetable oil
• 1 teaspoon toasted sesame oil
• 14 teaspoon crushed red pepper flakes
• 12 cup chopped tomatoes
• 13 cup chopped green onion
• 2 tablespoons minced pickled ginger
• 2 oranges, peeled and sectioned

1. Cook the wild rice in the water, about 35 minutes, until tender.
2. Drain.
3. Cool.
4. Meanwhile, preheat the oven to 400F.
5. Rub the chicken with the 5-spice powder and sugar, sprinkle with salt.
6. Bake on an oiled pan until just cooked, about 12 minutes.
7. Cool and dice.
8. Whisk together the orange juice, vinegar, oils, and pepper.
9. Season with salt& pepper.
10. Mix chicken, wild rice, tomatos, onions, pickled ginger, and the peeled, sectioned, orange pieces.
11. Mix in the dressing.
12. Cover and chill.
13. Can be made up to 4 hours ahead.

water, wild rice, fivespice powder, sugar, chicken breasts, orange juice, rice vinegar, vegetable oil, sesame oil, red pepper, tomatoes, green onion, pickled ginger, oranges

Taken from www.food.com/recipe/wild-rice-and-five-spice-chicken-salad-48093 (may not work)