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Five Spice Braised Chicken
40 min
Total
315 Kcal
37 g protein
24 g carbs
9 g fat
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serving
100
g
Chicken breast, low fat
1
x fillet (100g)
9
g
Garlic, raw
1
x cloves (9g)
5
g
Spices, ginger, ground
1
x tbsp (5.2g)
100
g
Onion, red, raw
1
x unit (100g)
2
g
Spices, pepper, black
1
x tsp, ground (2.3g)
10
g
Spices, five spice
1
x teaspoon (10g)
0
g
Salt, table
1
x dash (0.4g)
6
g
Soy sauce made from soy (tamari)
1
x tsp (6g)
4
g
Oil, olive, salad or cooking
1
x tsp (4.5g)
149
g
CAMPBELL'S Low Sodium Soups, ..
0.5
x serving 1 container (298g)
20
g
Coriander (cilantro) leaves, raw
1
x sprigs (20g)
6
g
Onions, spring or scallions ..
1
x tbsp chopped (6g)
Instructions
In a food processor grind garlic, ginger, pepper and cilantro to form a fine paste.
Heat oil in a large sauce pan and cook chicken pieces until brown from all sides, transfer the chicken to a plate while reserving the oil and set aside.
In the same pan sauté onions until translucent, add ginger, garlic paste and cook for 2-3 minutes.
Add five spice powder and cook until fragrant just for one minute.
Add chicken, soy sauce and broth bring to a boil and reduce the heat to low to simmer for about 30-40 minutes. Or at this point transfer the chicken to the oven and bake for 30 minutes at 375 degree Fahrenheit.
When the chicken is cooked remove from the heat, garnish with spring onions and serve hot.