Sweet Five-Spice Ginger Chicken

This chicken dish is really easy to prepare and has just a few ingredients, but it's full of flavor and makes a quick, satisfying and economical weeknight meal. Take a cue from its Vietnamese roots and serve it with plain steamed white rice, sliced tomato, cucumber, lettuce and a bit of Nuoc Cham (dipping sauce) for drizzling if desired.

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Ingredients:
1-1/4 lb boneless, skinless chicken thighs
1/2 teaspoon five-spice powder
1-1/2 tablespoons fish sauce
1-1/2 tablespoons soy sauce
1-1/2 tablespoons honey
2 tablespoons vegetable oil
4 cloves garlic, finely chopped
1 tablespoon fresh ginger, finely chopped
3 medium scallions, sliced
Freshly ground black pepper to taste

Preparation:
Trim any excess fat from the chicken thighs and cut them into bite sized pieces. Season with the five-spice powder and mix well to coat evenly.

In a small bowl, whisk together the fish sauce, soy sauce and honey until well combined. Set aside.

Heat the oil in a wok or skillet over high heat. Add the garlic and ginger, and stir fry just until fragrant, about 1 minute. Add the chicken and stir-fry for about 3 minutes, until the chicken is golden brown and cooked through.

Add the fish sauce mixture and scallions. Toss to coat the chicken thoroughly and cook for about 1 minute until the sauce is slightly thickened. Season to taste with freshly ground black pepper. Serve immediately.

Makes 4 servings

Recipe Notes:
The sauce in this recipe just coats the chicken. You can serve extra fish sauce alongside, or make up a batch of Nuoc Cham (recipe follows) to serve over the rice, lettuce, tomatoes and cucumbers.